Ingredients

The following ingredients have 10 Servings
  • 4 cups cooked and cooled long-grain brown rice
  • 1 cup shredded carrots
  • 1 cup diced seedless cucumber
  • ½ cup chopped red or yellow onion
  • 1 cup thinly sliced radishes
  • ½ cup thinly sliced celery
  • ¼ cup chopped fresh Italian parsley leaves
  • 2 tablespoons fresh thyme leaves
  • ⅓ cup extra virgin olive oil
  • 3 tablespoons lemon juice
  • 2 tablespoons honey
  • 1 tablespoon white wine vinegar
  • 1 tablespoon Dijon mustard
  • 1 clove finely minced garlic
  • Kosher or coarse salt and freshly ground pepper (to taste)

Instruction

  • For the salad, in a large bowl combine the brown rice, carrots, cucumber, onion, radishes, celery, parsley and thyme.
  • For the dressing, in a small container combine the olive oil, lemon juice, honey, vinegar, mustard, garlic, salt and pepper.  Pour the dressing over the brown rice salad, toss to combine very well, turn into a serving platter and serve at room temperature.