Brown rice salad with tomatoes and sugar snap peas
4
Points®
Total Time
25 min
Prep
15 min
Cook
10 min
Serves
6
Difficulty
Easy
This summery salad is a fabulous addition to any al fresco meal or holiday barbecue. The lemon juice and zest, dill, and juicy tomatoes are a mouth-watering combination that adds freshness to the nutty brown rice. Stirring sugar snaps into the hot rice, heats them up just enough to heighten their color and intrinsic sweetness while keeping them nice and crunchy. You could substitute snow peas if preferred. Some fat-free feta cheese crumbles sprinkled over each serving would be a lovely way to garnish this.
Ingredients
Uncooked instant brown rice
1½ cup(s)
Sugar snap peas
1 cup(s), whole, ends snipped, cut into 3 or 4 pieces each
Lemon zest
1 tsp, freshly grated
Fresh lemon juice
2 Tbsp
Water
2 Tbsp
Dill
¼ cup(s), fresh, chopped, or less to taste
Olive oil
2 Tbsp, extra virgin
Table salt
¾ tsp
Black pepper
½ tsp, freshly ground
Grape tomatoes
1 cup(s), cut in half
Cucumber
1 cup(s), diced
Red onion
¼ cup(s), sliced, chopped
Lemon
1 item(s), large, cut into wedges
