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This salad has been my favorite for a long time. It is filling yet refreshing, especially in the summer. There is no need for a separate dressing, and it can be made hours before serving, making it an ideal choice for a potluck or a picnic. I served this salad at a pre-show picnic at the Hollywood Bowl, and it was a big hit with my friends.

From The Forks Over Knives Plan

This brown rice salad recipe has been my favorite for a long time. It is filling yet refreshing, especially in the summer, and doesn't even need a dressing!

By Darshana Thacker,

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Ingredients

  • 1 cup brown rice
  • 1 zucchini, finely chopped (about 1 cup)
  • 1 cucumber, finely chopped (about 1 cup)
  • 2 tomatoes, finely chopped (about 1 cup)
  • 1/2 cup finely chopped green onions, white and light green parts
  • 1 cup chopped fresh cilantro leaves
  • 3 to 4 tablespoons fresh lemon juice (from about 2 lemons)
  • 1/4 teaspoon freshly ground black pepper
  • Sea salt

Instructions

  1. Rinse the rice, and place it in a saucepan with 2 cups water. Bring the water to a boil over high heat. Reduce the heat to low, cover, and simmer until the rice is tender, about 45 minutes.
  2. Remove the pan from the heat and let stand, covered, for 10 to 15 minutes.
  3. Transfer the rice to a large bowl, and let it cool for a few minutes until no longer steaming.
  4. Add the zucchini, cucumber, tomatoes, green onions, cilantro, 3 tablespoons lemon juice, pepper, and salt to taste. Mix well. Taste and add more lemon juice if desired.
  5. Cover and chill, or let stand at room temperature for 30 minutes, to allow the flavors to meld.
  6. Taste and adjust seasoning. Serve cold or at room temperature. Store in an airtight container in the refrigerator for 2 to 3 days.
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about the author

Darshana Thacker

Darshana Thacker is chef and culinary project manager for Forks Over Knives. A graduate of the Natural Gourmet Institute, she is the author of Forks Over Knives: Flavor! She created the recipes for Forks Over Knives Family and was a lead recipe contributor to the New York Times bestseller The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives—The Cookbook, Forks Over Knives: The Plant-Based Way to Health, and LA Yoga magazine online. Visit DarshanasKitchen.com for more.

This brown rice salad recipe has been my favorite for a long time. It is filling yet refreshing, especially in the summer, and doesn't even need a dressing! see more from this author
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