ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Brown Rice-Pine Nut Salad

Prep time 25 mins
Cook time 45 mins
Stand time 5 mins
Yield Makes 6 servings (serving size: 3/4 cup)
This recipe makes a chewy, nutty light meal. Extra virgin olive oil and toasted pine nuts give this dish rich flavor.

Ingredients

  • 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

How to Make It

  1. 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.

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

  3. 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.