Name: Brown Rice Salad
Total time: 40 min
Yield: 4 servings
Cuisine: Dominican Republic
Ingredients: 2 Tbsp lemon juice or vinegar of choice; ¼ cup (30 g/1.1 oz) olives; 2 cups (480 ml/16.9 oz) vegetable broth or water and salt; 1 Tbsp maple syrup or liquid sweetener of choice; ½ tsp dried herbs (optional); 2 (35 g/1.2 oz) green onions, thinly sliced; ½ cup (120 g/4.2 oz) vegan sour cream (see notes); Salt and black pepper to taste; ¾ cup (130 g/4.6 oz) cherry tomatoes, halved; Water to thin; 2 tsp olive oil (skip if you prefer it oil-free); ½ cup (50 g/1.8 oz) purple cabbage, thinly sliced; ½ (90 g/3.2 oz) bell pepper, diced; 1–2 handfuls (40 g/1.4 oz) arugula or lettuce; 1 cup (100 g/3.5 oz) carrots, grated; ½ tsp garlic powder; 1 cup (200 g/7.1 oz) uncooked brown rice; 2 tsp Dijon mustard; 1 cup (150 g/5.3 oz) cucumber, diced

Preparation info

4
servings

Difficulty
Easy
Ready in
40 min

Appears in

Simple and Delicious Vegan

By Michaela Vais

Published 2023

About

Ingredients

Rice Salad

1 cup (200 g/7.1 oz) uncooked brown rice
2

Americas
Dominican Republic
Gluten-free
Vegan
Caribbean

Method

Instructions

Rice

Soak the rice in a bowl of lukewarm water for about 15 minutes, then drain. Soaking it longer (e.g., 1 hour) is fine too—it will cook faster then.
Bring a pot with 2 cups of vegetable broth (or water and salt