Prep: 20 min., Cook: 40 min., Stand: 5 min., Bake: 6 min. If you chill this salad, consider adding the full amount of lemon juice (four tablespoons). The acidity will fade the longer the dish chills.
2 1/4 cups low-sodium chicken broth
1 cup MAHATMA Natural Whole Grain Brown Rice, uncooked
1/4 cups pine nuts
3/4 cup chopped jarred roasted red bell peppers, drained
1 cup peeled and diced English cucumber (about 1 small)
1 tablespoon chopped fresh dill
1 tablespoons chopped fresh parsley
1 teaspoon lemon zest
3 to 4 tablespoons fresh lemon juice
1 shallot, finely chopped
1 1/4 tablespoons sugar
1/2 teaspoon salt
1/2 tablespoon freshly ground pepper
1/2 cup extra virgin olive oil
1/3 cup crumbled feta cheese
How to Make It
Bring broth to a boil in a 2-quart saucepan; stir in brown rice. Cover, reduce heat, and simmer 40 minutes or until rice is tender. Remove from heat; let stand, covered, 5 minutes. Drain well.
Preheat oven to 350°. Bake pine nuts in a jelly-roll pan 6 to 8 minutes or until lightly toasted and fragrant, stirring after 4 minutes.
Stir together hot cooked rice, roasted red bell peppers, and next 3 ingredients in a large bowl.
Whisk together lemon zest and next 5 ingredients in a small bowl. Add olive oil in a slow, steady stream, whisking constantly until blended. Drizzle over rice mixture; toss to coat. Sprinkle with toasted pine nuts and crumbled feta cheese. Serve immediately, or cover and chill up to 24 hours. If chilled, let stand at room temperature 15 minutes before serving.
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