Brown Rice-Pine Nut Salad

Southern Living
This recipe makes a chewy, nutty light meal. Extra virgin olive oil and toasted pine nuts give this dish rich flavor.
Makes 6 servings (serving size: 3/4 cup)


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2 1/4 cups low-sodium fat-free chicken broth
1 cup brown rice
3/4 cup chopped jarred roasted red bell peppers
1 small cucumber, diced
1 tablespoon chopped fresh dill
1 tablespoon chopped fresh parsley
3 tablespoons fresh lemon juice
2 tablespoons extra virgin olive oil
3/4 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon pepper
2 tablespoons pine nuts, toasted
2 tablespoons crumbled feta cheese


Prep: 25 Minutes
Cook: 45 Minutes
Stand: 5 Minutes

Bring 2 1/4 cups chicken broth to a boil in a 2-quart saucepan; stir in brown rice. Cover, reduce heat, and simmer 45 minutes or until rice is tender. Remove from heat; let stand, covered, 5 minutes. Drain well.

Combine cooked rice, roasted red bell peppers, and next 3 ingredients in a large bowl.

Whisk together lemon juice and next 4 ingredients. Drizzle over rice mixture, tossing to coat. Sprinkle evenly with toasted pine nuts and crumbled feta cheese; serve immediately.

Created date

May 2005