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.
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