Brown rice salad with tomatoes and sugar snap peas
4
Points®
Total time: 25 min • Prep: 15 min • Cook: 10 min • Serves: 6 • Difficulty: Easy
This summery salad is a fabulous addition to any al fresco meal or holiday barbecue. The lemon juice and zest, dill, and juicy tomatoes are a mouth-watering combination that adds freshness to the nutty brown rice. Stirring sugar snaps into the hot rice, heats them up just enough to heighten their color and intrinsic sweetness while keeping them nice and crunchy. You could substitute snow peas if preferred. Some fat-free feta cheese crumbles sprinkled over each serving would be a lovely way to garnish this.
Ingredients
Uncooked instant brown rice
1½ cup(s)
Sugar snap peas
1 cup(s), whole, ends snipped, cut into 3 or 4 pieces each
Lemon zest
1 tsp, freshly grated
Fresh lemon juice
2 Tbsp
Water
2 Tbsp
Dill
¼ cup(s), fresh, chopped, or less to taste
Olive oil
2 Tbsp, extra virgin
Table salt
¾ tsp
Black pepper
½ tsp, freshly ground
Grape tomatoes
1 cup(s), cut in half
Cucumber
1 cup(s), diced
Red onion
¼ cup(s), sliced, chopped
Lemon
1 item(s), large, cut into wedges
Instructions
1
Cook rice according to package directions. Remove pan from heat and drain any excess liquid. Stir sugar snap peas into hot rice and let cool slightly, tossing occasionally.
2
Meanwhile, in a large serving bowl, whisk together lemon zest, lemon juice, water, dill, oil, salt and pepper until blended. Add rice mixture, tomatoes, cucumber and onion; toss to mix and coat.
3
Let rice salad cool to room temperature before serving with a squeeze of fresh lemon juice. Or cover and refrigerate up to 1 day but make sure to bring up to room temperature before serving. Yields about 1 cup per serving.
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