Makes 6 servings
Crisp carrots, cucumbers, radishes, and celery combine with fresh basil, mint and parsley to make an unusually lively rice salad in this Whole Foods Market recipe.
Salad Ingredients
- 2-1/2 cups long-grained brown rice, cooked
- 1/2 cup carrots, diced
- 1/2 cup seedless cucumber, diced
- 1/2 cup (around 5 to 6 medium) radishes, diced
- 1/2 cup celery, diced
- 1/2 cup red onion, diced
- 1 tablespoon garlic, minced
- 1 cup frozen peas
- 1/4 cup fresh basil leaves, torn into 1/2 inch pieces
- 1/4 cup fresh mint leaves, chopped
- 1/4 cup Italian parsley, chopped
Vinaigrette Ingredients
- 1 tablespoon honey
- 2 tablespoons extra virgin olive oil
- 1/2 cup fresh squeezed lemon juice
- 1 tsp Dijon mustard
- 1/2 tsp chili pepper flakes
- 1/4 tsp sea salt
In a large bowl, mix the rice, vegetables, and herbs. In a small bowl, mix the vinaigrette ingredients. Drizzle the rice, vegetables and herbs with the dressing and mix well. Serve chilled or at room temperature.
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