Vegetarian brown rice salad, with feta and vegetables. A fresh and light brown rice recipe, perfect for summer! When it starts to warm up, the season for rice salads officially begins and I’ve made many rice salads, from the most classic to the most creative. But do you know which rice salad I love the most? The one with vegetables and feta, inspired by the famous Greek salad. It’s a simple, light and very tasty recipe that I prepare often and with many rice variations; this time I decided to make it with brown rice to make it even healthier. For a vegan brown rice salad, simply omit the feta. Want to try it too? Let’s go to the kitchen to discover this super tasty brown rice salad — but first, if you want to stay updated on new recipes you can follow my Facebook page and my Instagram profile.
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- Difficulty: Very easy
- Cost: Budget-friendly
- Rest time: 1 Hour 30 Minutes
- Preparation time: 15 Minutes
- Portions: 8
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the brown rice salad with vegetables
- 2 1/2 cups brown rice
- 3 cups cherry tomatoes (about 14 oz (400 g))
- 1 cucumber (medium)
- 1 Tropea red onion (medium)
- 1 red bell pepper (or yellow)
- 14 oz feta (about 2 2/3 cups crumbled (400 g))
- to taste salt
- to taste oregano
- to taste basil
- to taste extra virgin olive oil
- to taste vinegar (to mellow the onion)
- 3 oz pitted black olives (about 90 g)
Tools
- Cutting board
- Bowl
- Pots
Steps
Put the water on to boil for the rice, add salt and begin cooking it — it will take a little while…
As soon as it’s ready, drain it and rinse very well under running water; you need to remove the darker starch and stop the cooking.
Drain it well and place it in the refrigerator for an hour.
Wash the bell pepper, cut it in half, remove the seeds and membranes and dice it.
Peel and slice the onion, first lengthwise and then crosswise, forming small cubes. Put everything in a bowl, cover with equal parts water and vinegar and let rest for 10 minutes — this will take away some of the sharpness.
Peel the cucumber and cut it into cubes, also cut the cherry tomatoes into pieces.
Finally, add the feta. Gather all the vegetables, the olives and the feta in the same bowl where the rice is resting, add olive oil, oregano and adjust salt, mix and finish with a few basil leaves.
This delicious dish can also be prepared a few hours in advance and stored in the refrigerator for up to the next day (naturally, the farther from the moment it was made, the more the vegetables will be affected).
