Looking for a side dish? This easy brown rice salad is filled with Mediterranean flavors. This salad is easy to put together, with fresh or leftover brown rice.
Either way, cooling rice after cooking promotes health by increasing the amount of resistant starch it contains. (Resistant starch is a carbohydrate that resists digestion in the small intestine, like fiber. Instead, it ferments in the large intestine like a prebiotic and feeds good bacteria in the gut.)
This is for 2 servings
1/4 teaspoon turmeric
1/2 teaspoon salt
2 tablespoon lemon juice
2.5 teaspoons olive oil
2 cucumbers, sliced or diced
1 diced roma tomato
1 red bell pepper, cored and sliced or diced
6 black pitted olives, diced
2.5 teaspoons pine nuts (can substitute other chopped nuts)
1.5 tablespoon fresh parsley, minced
3 cups cooked brown rice
- In a small bowl, whisk together turmeric, salt, lemon juice, and olive oil.
- In a large bowl, mix dressing with all other ingredients except for rice.
- Add rice and toss to combine well.
- If needed (if using new rice), chill in refrigerator for 1-2 hours before serving.