Summer Rice Salad

Name: Summer Rice Salad
Total time: 1200 s
Yield: 8 servings
Cuisine: American
Ingredients: 3 cup brown rice; 1 cup balsamic vinegar; 1 cup olive oil, extra virgin; 2 tbsp dijon mustard; 1 tsp ground black pepper; 1 tsp salt; 2 tbsp honey; 1 large cucumber; 10 oz grape tomatoes (1 container); 1/4 red onion; 1 cup fresh basil

Wheelercub @cook_3013503

Schenectady, NY

Was looking for a yummy cool side dish that was quick and easy to make, as well as being healthy. Then a friend of mine served couscous with a similar dressing for dinner that knocked my socks off. And here we are!

Wheelercub @cook_3013503

Saved

Ingredients

20 mins

8 servings

Rice salad
3 cupbrown rice
Balsamic dressing
1 cupbalsamic vinegar
1 cupolive oil, extra virgin
2 tbspdijon mustard
1 tspground black pepper
1 tspsalt
2 tbsphoney
vegetables
1 largecucumber
10 ozgrape tomatoes (1 container)
1/4red onion
1 cupfresh basil

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Steps

20 mins

1

Boil your brown rice. Whole grain or instant rice will work nicely. You can use couscous or pasta for variety. When done, put the starch in the fridge to cool.
2

While the rice boils, add dressing ingredients into a mason jar or small Tupperware. Shake vigorously until mixed. Taste and tweak accordingly for a tart and sweet flavor.
3

Peel and chop the cucumber to 1/4 to 1/2 inch pieces. Slice grape tomatoes in 1/2. Chop basil into thin slices. Dice red onion.
4

Throw all ingredients and dressing into large Tupperware and shake until mixed. Otherwise fold all ingredients with a large spoon until mixed together.
5

Serve chilled. Should be enough for a large dinner party, BBQ with friends, or multiple meals. Great for a vegetarian main dish! Try it with raisins and a couple dashes is cinnamon for a Middle Eastern twist.