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Confetti Grain Salad

University of Wyoming Cooperative Extension Cent$ible Nutrition Cook Book.
Salads don’t have to be just about greens. Enjoy whole grains in this tart, colorful salad loaded with your favorite veggies.
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Prep Time 1 hour
Cook Time 45 minutes
Course Salad, Side Dish, Veggie Side-Dish
Cuisine American
Servings 6
Calories 270 kcal

Ingredients
  

  • 1 1/2 cup brown rice, uncooked
  • 3 cups water
  • 2 lemons
  • 3 green onions
  • 1/4 cup parsley
  • 1/4 cup canola oil
  • 1 1/2 cups your favorite vegetables
  • black pepper and salt to taste

Instructions
 

  • Bring 3 cups of water to boil in a 2-quart saucepan. Add rice and reduce heat. Cover and simmer 45 minutes or until water is absorbed.
  • Pour cooked rice into medium sized bowl and allow to cool.
  • Wash and chop all vegetables. Juice lemons and remove seeds.
  • Pour lemon juice over rice and stir. When rice is cooled to lukewarm, add vegetables, salt, pepper and oil.
  • Stir and chill at least 1 hour. This dish can also be served warm.

Notes

Smart Shopping Tips
  • Instant brown rice may be used. It is more expensive per ounce but is quick to make and has all the nutrition of regular brown rice. Store brands will be cheaper.
  • Shop for vegetables that are in season, as these will be cheaper.
  • Bell peppers are a good ingredient in this salad. Green bell peppers are usually cheaper than red, orange or yellow.
Cooking & Serving Tips:
  • Use colorful veggies such as red or yellow bell pepper. Also try grated carrots, corn, chopped cucumber or finely chopped broccoli.
  • Leftover cooked vegetables may also be used.
  • Experiment with other herbs, such as basil, mint and thyme.
  • Add a little chopped jalapeño or pinch of red pepper flakes if you want some zing.