Brown Rice Salad Recipe Vegetarian: Easy & Delicious Ideas

Brown rice salad is a vibrant, wholesome dish that perfectly balances nutty, chewy grains with fresh vegetables and zesty dressings. Whether you’re looking for a nutritious lunch, a side for dinner, or a make-ahead meal to power your busy week, this vegetarian brown rice salad recipe has got you covered.

Packed with fiber, vitamins, and plant-based protein, it satisfies hunger without weighing you down. The beauty of this salad lies in its versatility — you can customize it with your favorite seasonal produce and herbs to keep it exciting all year long.

Today, I’m excited to share a simple yet flavor-packed recipe that’s bound to become a staple in your recipe collection.

This salad is not only easy to prepare but also makes great use of pantry staples and fresh ingredients. The wholesome brown rice forms the perfect base, while crunchy veggies and a tangy lemon vinaigrette bring brightness and texture.

Plus, it’s completely vegetarian and can easily be made vegan. If you love hearty salads that nourish and delight, you’re going to love this one!

Why You’ll Love This Recipe

This brown rice salad is a celebration of flavor, texture, and nutrition. Here’s why it’s a must-try:

• Nutritious and filling: Brown rice provides complex carbs and fiber, keeping you energized and satisfied.
• Fresh and vibrant: Crisp veggies and fresh herbs add color, crunch, and a burst of flavor.
• Customizable: Easily swap ingredients based on what you have on hand or your preferences.
• Meal prep friendly: Keeps well in the fridge for days, making it perfect for busy lifestyles.
• Vegetarian and vegan options: Plant-based and delicious, suitable for various diets.

Ingredients

• 1 cup brown rice, rinsed
• 2 cups water or vegetable broth
• 1 cup cherry tomatoes, halved
• 1 medium cucumber, diced
• 1 red bell pepper, diced
• 1/2 cup red onion, finely chopped
• 1 cup cooked chickpeas (canned and drained works well)
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh mint, chopped
• 1/4 cup crumbled feta cheese (optional for vegetarians)
• 1/4 cup toasted walnuts or almonds, chopped
• 3 tablespoons olive oil
• 2 tablespoons fresh lemon juice
• 1 teaspoon Dijon mustard
• 1 garlic clove, minced
• Salt and pepper, to taste

Equipment

• Medium saucepan with lid
• Large mixing bowl
• Knife and cutting board
• Measuring cups and spoons
• Whisk or fork for dressing
• Colander (if rinsing canned chickpeas)
• Salad serving bowl or storage container

Instructions

1. Cook the brown rice: In a medium saucepan, combine 1 cup rinsed brown rice with 2 cups water or vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 40-45 minutes until the rice is tender and water is absorbed. Remove from heat and let it sit covered for 5 minutes. Fluff with a fork and allow to cool slightly.
2. Prepare the vegetables: While the rice is cooking, wash and chop the cherry tomatoes, cucumber, red bell pepper, and finely chop the red onion. Rinse and drain chickpeas if using canned.
3. Make the dressing: In a small bowl, whisk together the olive oil, fresh lemon juice, Dijon mustard, minced garlic, salt, and pepper until well emulsified.
4. Combine salad ingredients: In a large mixing bowl, add the cooked brown rice, chopped vegetables, chickpeas, chopped parsley, and mint. Toss gently to mix.
5. Add dressing and mix: Pour the dressing over the salad and toss again to coat all ingredients evenly.
6. Finish with toppings: Sprinkle crumbled feta cheese and toasted nuts on top for added texture and flavor.
7. Chill and serve: For best flavor, refrigerate the salad for at least 30 minutes before serving to allow the flavors to meld. Serve chilled or at room temperature.

Tips & Variations

“To make this salad gluten-free and vegan, simply omit the feta cheese or use a plant-based cheese alternative.”

• Swap the grains: Substitute quinoa, farro, or bulgur for the brown rice if you want a different texture.
• Add roasted veggies: Roasted sweet potatoes, zucchini, or eggplant make a hearty addition.
• Boost the protein: Add cooked lentils or tofu cubes for extra protein.
• Fresh herbs: Experiment with cilantro, basil, or dill to change flavor profiles.
• Spice it up: Add a pinch of chili flakes or a drizzle of harissa for a spicy kick.
• Make it Mediterranean: Include olives, sun-dried tomatoes, and a sprinkle of oregano.

Nutrition Facts

Serving Suggestions

This brown rice salad pairs wonderfully with a variety of dishes. Serve it as a light lunch on its own or alongside grilled vegetables or tofu for a more substantial meal.

It also works well as a side for Mediterranean-inspired dishes or roasted meats. For a refreshing combination, try it with a crisp white wine or a sparkling water infused with lemon.

If you enjoy this salad, you might also like our Low Fodmap Appetizer Recipes for more light and flavorful options, or check out the Lemon Ricotta Pasta With Arugula Recipe for a bright, vegetarian pasta dish that complements this salad perfectly.

Conclusion

Brown rice salad is a perfect vegetarian dish that combines wholesome ingredients and fresh flavors in a single bowl. It’s easy to prepare, nutritious, and versatile enough to suit many tastes and occasions.

Whether you’re looking to improve your weekday lunches or add a healthy side to your dinners, this recipe is a fantastic choice.

By using simple pantry staples and fresh produce, you can enjoy a dish that’s not only satisfying but also packed with nutrients. Plus, it’s a great way to incorporate more whole grains and vegetables into your diet.

Don’t forget to experiment with the variations to keep this salad exciting and tailored to your preferences.

For more wholesome, delicious recipes, explore our collection such as the hearty Instant Pot Rabbit Recipe or the refreshing Halibut Dip Recipe. Happy cooking and enjoy your vibrant brown rice salad!

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