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Prep Time
20 mins
Total Time
1 h 10 m


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
English cucumber, finely diced
Roma tomatoes, seeded and diced
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


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.

Characteristics Better for you Potluck Salad

Nutritional Facts Per Serving

Nutrition Description:
Per serving (1 cup/250 mL)
8 g
Saturated Fat:
1 g
28 g
2 g
4 g
290 mg
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