Prep Time:
25 minutes
Cook Time:
1 hour
Total Time:
1 hour 25 minutes
Servings:
6
Serving Size:
1/2 Cup
Nutrition Information per serving:
- Calories: 200
- Total Fat: 10g
- Saturated Fat: 2g
- Cholesterol: 0mg
- Sodium: 200mg
- Carbohydrates: 26g
- Dietary Fiber: 2g
- Total Sugars: 1g
- Protein: 3g
- Calcium: 24mg
- Iron: 1mg
- Potassium: 202mg
Ingredients
- 3 cups cooked brown rice
- 3/4 cup chopped cucumber
- 3/4 cup chopped tomato
- 1/2 cup chopped fresh parsley
- 1/4 cup chopped fresh mint leaves
- 1/4 cup sliced green onions
- 1/4 cup olive oil
- 1/4 cup lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
Instructions
1. Combine rice*, cucumber, tomato, parsley, mint, green onions, olive oil, lemon juice, salt and pepper in large bowl.
2. Toss well and chill.
* Use leftover brown rice from a meal cooked earlier in the week. Or, make a big batch on the weekend to use in this dish and for other easy weeknight meals. If cooking rice, make sure to cool before combining with other ingredients.
Notes:
- For best taste, refrigerate for at least 1 hour to allow flavors to blend.
- Serve over fish or lean meats, with hummus and pita, or as a stuffing inside fresh tomatoes.