Healthy and bold brown rice salad, prepared Italian-style with tuna, artichoke hearts, chopped veggies, and fresh parsley. A simple dressing of red wine vinegar and extra virgin olive oil brings it together! For best flavor, make it about 30 minutes or so before you serve it and set aside or refrigerate to allow the flavors to meld.
is low in calories (it only has 108 calories per half cup serving!). I like to double up on the rice, use half in this Mediterranean brown rice salad and store the rest in the refrigerator to use in meals during the week to feed my hungry family! I just love how versatile rice is. Think more salads, soups, puddings and stir fries!
Cook brown rice until tender, allow to cool. To prepare the dressing put the ingredients into a large jar with a tight fitting lid and shake well. Put aside. In a large bowl add the rice and all other salad ingredients. Pour over the dressing and mix through. The flavours improve on standing as the rice soaks in the dressing. Enjoy!
Alternatives: any rice – normal or fancy ( white, jasmine, basmati, wild etc), quinoa, and anything rice-like shaped such as farro, pearl barley, couscous; Red onion – welcome sharp bite. Alternatives: green onion, Eschallots/French shallots; Dill and coriander – one of the best fresh herb combinations for salads, in my humble opinion.