Print Page  |  Sign In  |  Register
Share |

Makes: 6 servings


3 cups cooked brown rice

3/4 cup chopped cucumber

3/4 cup chopped tomato

1/2 cup chopped fresh parsley

1/4 cup chopped fresh mint leaves

1/4 cup sliced green onions

1/4 cup olive oil

1/4 cup lemon juice

1/4 teaspoon salt (optional)

1/4 teaspoon freshly ground black pepper


Combine rice, cucumber, tomato, parsley, mint, green onions, olive oil, lemon juice, salt and pepper in a large bowl. Toss well and chill.

Nutrition Per Serving: 200 Calories; 10 g Fat (1.5 g Sat); 0 mg Cholesterol; 26 g Carbohydrates; 3 g Protein; 2 g Fiber; 100 mg Sodium.


Use leftover brown rice from a meal cooked earlier in the week. Or make a big batch on the weekend to use in this dish and for other easy weeknight meals. For best taste, refrigerate for at least 1 hour to allow flavors to blend.
Serve over fish or lean meats, with hummus and pita, or as a stuffing inside fresh tomatoes.


Image source:

Community Search
Sign In
Sign In securely

WomenHeart of Lehigh Valley

Latest News
WomenHeart: The National Coalition for Women with Heart Disease is a nonprofit, 501(c)(3) patient advocacy organization with thousands of members nationwide, including women heart patients and their families, health care providers, advocates and consumers committed to helping women live longer, healthier lives. WomenHeart supports, educates and advocates on behalf of the nearly 48 million American women living with or at risk of heart disease. Our programs are made possible by donations, grants and corporate partnerships.

2016 Copyright - WomenHeart: The National Coalition for Women with Heart Disease
WomenHeart: The National Coalition for Women with Heart Disease is a founding partner of The Heart Truth Red Dress campaign. The Heart Truth and Red Dress are trademarks of HHS.