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

Shrimp-and-Brown Rice Salad

Yield 4 servings (serving size: 2 cups)
"This salad is best when made the night before. It's great when you have company because all you have to do is pull it out of the fridge and serve."--CL Reader

Ingredients

  • 3 cups water
  • 1 cup uncooked brown rice
  • 3 tablespoons white wine vinegar
  • 1 tablespoon olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon dried dillweed
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 cups seeded julienne-cut tomato
  • 1 cup julienne-cut green bell pepper
  • 1/2 cup medium pitted ripe olives, halved
  • 1 pound medium shrimp, cooked and peeled

Nutrition Information

  • calories 362
  • caloriesfromfat 25 %
  • fat 10.1 g
  • satfat 1.7 g
  • monofat 5.8 g
  • polyfat 2.2 g
  • protein 23.3 g
  • carbohydrate 44.7 g
  • fiber 4.3 g
  • cholesterol 136 mg
  • iron 4.8 mg
  • sodium 571 mg
  • calcium 98 mg

How to Make It

  1. Bring water to a boil in a medium saucepan; add rice, and return to a boil. Reduce heat to medium, and cook, uncovered, 30 minutes or until water is absorbed, stirring occasionally. Spoon the rice into a colander, and rinse under cold running water; drain well, and set the rice aside.

  2. Combine vinegar and next 5 ingredients in a large bowl, and stir with a wire whisk. Add rice, tomato, and remaining ingredients; toss well to coat. Cover and chill at least 2 hours.