Mediterranean Veggies and Brown Rice Salad
This hearty salad is packed with veggies, brown rice and has a flavorful and simple vinaigrette. Perfect for a sdie dish or to pack for lunch!
Ingredients
Salad
- 1 ½ cups brown basmati rice
- 1 ½ -2 ½ cups plus 2 tablespoons water, depending on cooking method
- 1 (15.5 ounce) can chickpeas, drained and rinsed
- 2 cups parsley, chopped
- 1 shallot, finely diced
- 1 pint cherry tomatoes, halved
- ½ cucumber, diced
- 1 cup artichoke hearts, chopped
- ½ cup kalmata and green olives, sliced
- 2 cloves garlic, finely grated or minced
- 1 teaspoon fresh thyme leaves, or ½ teaspoon dried thyme
Dressing
- ⅓ cup extra-virgin olive oil
- ¼ cup lemon juice, approximately 2 lemons
- 2 teaspoons dijon mustard
- 1 teaspoon dried oregano
- ¾ kosher salt
- ¼ teaspoon freshly cracked black pepper
Instructions
- Cook the brown rice per package instructions. If using an instant pot, add the rice to an instant pot, add 1 1/2 cups of water. Secure the lid, and flip the valve to “sealing.” Select manual, high pressure and set for 22 minutes. If cooking Lotus Food Organic Brown Basmati Rice per package instructions, combine 2 1/2 cup and 2 tablespoons water with 1 1/2 cups rice and a pinch of salt in a medium pot. Bring to a boil over high heat. Cover, reduct heat and simmer for 30 minutes. Remove from heat. Let stand covered for a few minutes. Fluff before using.
- While your rice is cooking, chop all veggies and whisk together the dressing in a small bowl.
- Once your rice is cooked and fluffed, let it cool about halfway.
- Add the rice to your chopped veggies and stir thoroughly. Add dressing and stir to combine.
- Store leftovers in the fridge in a covered container for up to 5 days.
Tried this recipe?Let us know how it was!