- Prep Time
- 20 mins
- Total Time
- 1 h 10 m
- Serves
- 4
Ingredients
- 1/2 cup
- uncooked long grain brown rice
- 125 mL
- 1 1/2 cups
- vegetable broth
- 375 mL
- 2 tbsp
- olive oil
- 30 mL
- 2 tbsp
- lemon juice
- 30 mL
- 1/2 tsp
- minced garlic
- 2 mL
- 1/2
- English cucumber, finely diced
- 0
- 4
- Roma tomatoes, seeded and diced
- 0
- 1/3 cup
- finely chopped parsley
- 75 mL
- 1/4 cup
- finely chopped fresh chives
- 60 mL
- 2 tbsp
- finely chopped fresh mint
- 30 mL
- 1/4 tsp
- each salt and pepper
- 1 mL
Method
- Step 1
- Rinse the rice and drain well. Combine the rice and broth in a saucepan and bring to a boil. Cover and reduce heat to a low simmer. Cook until the liquid is absorbed, 40 to 45 min. Remove from heat and let stand for 5 min. Fluff with a fork and transfer to a large bowl to cool to room temperature.
- Step 2
- In a mixing bowl, whisk together the olive oil, lemon juice and garlic. Stir in the diced cucumber, tomatoes, cooled rice, parsley, chives and mint until blended. Season with salt and pepper. Cover and refrigerate until ready to serve.
Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
Nutritional Facts Per Serving
- Nutrition Description:
- Per serving (1 cup/250 mL)
- Calories:
- 190
- Fat:
- 8 g
- Saturated Fat:
- 1 g
- Carbs:
- 28 g
- Fibre:
- 2 g
- Protein:
- 4 g
- Sodium:
- 290 mg