Brown rice is a great canvas for just about anything, all it needs is some nice, crunchy vegetables and a little sauce to finish it off. Modify this recipe to your own liking, and add in whatever fresh vegetable you have on hand.
1/2 cup brown rice
1/4 cucumber, finely diced
1-2 scallions, white and light green parts, thinly sliced
1/4 cup flat-leaf parsley, roughly chopped
1/8 red onion, finely diced
1 teaspoon white wine vinegar
Juice from 1/2 lemon
Salt, to taste
Freshly ground black pepper
2-3 tablespoons extra virgin olive oil
1. In a medium saucepan, boil 1 cup water. Add brown rice and reduce heat to low, cover and simmer until rice is cooked and water is absorbed, about 25-30 minutes. Transfer to a medium bowl and allow to cool slightly. Add cucumber, scallions, parsley and red onion.
2. In a small bowl, combine vinegar and lemon juice and season with salt and pepper. Add olive oil and whisk to combine. Pour over salad and toss to combine.