Salads and Vegetables: Salads: Summer Brown Rice Salad

A quick and easy rice salad packed with taste - great idea for a picnic or potluck.

Author: Ken Nouel, Member
Date: June 16, 2017

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)


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


    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 black pepper together. Set aside.

    Coarsely chop tomato and cucumber. In a large bowl, fold warm rice together with rice mixture.

    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!


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

Nutritional Information
(Per Serving)

Calories:226 cals
Kilojoules:942 kJ
Fat:1.6 g
Carbohydrates:42.1 g
Protein:11.1 g
Cholesterol:2.5 mg
Sodium:255 mg
Saturated Fat:0.4 g
Fiber:2.9 g
Calcium:277.0 mg
Total Sugars:13.0 g

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