See more
Brown Rice-Pine Nut Salad

Brown Rice-Pine Nut Salad

This recipe makes a chewy, nutty light meal. Extra virgin olive oil and toasted pine nuts give this dish rich flavor.

Southern Living MAY 2005

  • Yield: Makes 6 servings (serving size: 3/4 cup)
  • Cook time:45 Minutes
  • Prep time:25 Minutes
  • Stand:5 Minutes


  • 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


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.


Go to full version of

Brown Rice-Pine Nut Salad recipe