Salads and Vegetables: Salads: Summer Brown Rice Salad

A quick and easy rice salad packed with taste.

Author: Ken Nouel, Member
Date: June 07, 2005

Suggestions: Serve the salad warm after preparation or make ahead and serve at room temperature. Great idea for a picnic or potluck.

Serves: 4 person(s)
Yield: 4 x 3/4 cup servings

Preparation Time: 20 mins
Cooking Time: 40 mins
Extra Time: 30 mins (for cooling rice)

Ingredients:

3/4 cup brown rice, uncooked
6 Roma tomatoes
1 large cucumber, peeled
1 beef bouillon cube, crushed
16 oz plain, nonfat yogurt
1/2 tsp pepper

Directions:

First cook the brown rice using the following method:

In a saucepan, bring water to boil; turn to very low temperature. Add brown rice, lightly stir. Cover the pan and cook for 25 to 40 minutes or until done. (Hint: To prevent mushy rice, don't remove lid during the process!). Remove rice from heat. Cool to warm or room temperature.

While rice is cooling down, mix bouillon, yogurt and pepper together. Set aside.

Coursely chop tomato and cucumber.

In a large bowl, fold warm rice together with all other ingredients.

Serve warm after preparation or make ahead and serve at room temperature.

Microwave Directions:

Microwaveable brown rice can be substituted. See package for cooking time - don't overcook!

Variations:

To lower the sodium content substitute a low sodium beef bouillon cube for the regular cube.