When warm weather arrives, I start thinking about cool salads and side dishes. And I’m always on the lookout for new ideas and recipes to tempt our palates. While on vacation earlier this year, my wife and I stopped at the Hana Fresh Market and picked up the makings for a picnic lunch at nearby Wai‘anapanapa State Park.
One of the things we got was a brown rice salad. It really tasted good to both of us, but I kept thinking “I could make that better”. It needed a little more ‘oomph’ in my opinion. So when we got home I set out to see if I could come up with a version that would better suit our tastes.
This salad features long grain brown rice as the main ingredient, along with chopped vegetables and an Asian themed dressing. Most of the ingredients are pantry staples here and in many kitchens. I usually serve this salad as a side dish, but if you add some beans for protein you also have a cool vegetarian main dish. And other vegetables could easily be substituted for the carrots, cucumbers and radishes. If you don’t like parsley, then mint, cilantro or basil would work well instead. Do like I did and make it to suit your own taste buds!
Brown Rice Salad Print This Recipe
2-1/2 cups cooked long grain brown rice
1/3 cup diced carrots
1/3 cup diced cucumber
1/3 cup diced radishes
1 thinly sliced green onion (including green top)
2 tbsp chopped parsley
1 tbsp honey
2 tbsp salad oil (I like walnut or unrefined sesame)
3 tbsp rice vinegar
1 tsp Dijon mustard
1/8 tsp salt
1 tsp toasted sesame oil
1. Put first 6 ingredients (rice through green onion) in a large bowl.
2. Add remaining ingredients in small bowl. Stir or whisk to combine.
3. Pour dressing over salad ingredients, toss gently until mixed.
4. Serve chilled or at room temperature; refrigerate leftovers.
Servings: 6 (about 1/2 cup each)
Nutrition (per serving): 156 calories, 51 calories from fat, 6.2g total fat, 0mg cholesterol, 72.3mg sodium, 153.1mg potassium, 26.1g carbohydrates, 2g fiber, 3.8g sugar, 2.4g protein, 20.8mg calcium, <1g saturated fat.