There’s something about the hearty chew of brown rice salad that instantly feels like a fresh, wholesome meal after a long day. This Hollywood Bowl Brown Rice Salad strikes a great balance between simple, satisfying flavors and a bit of crunch.
We start with brown rice cooked just right for a bit of nuttiness, then mix in fresh veggies, a drizzle of toasted sesame oil, and a lemony tahini dressing. It’s an easy combo that comes together quickly but tastes like you spent hours in the kitchen.
This salad is great on its own, but tastes especially good alongside a cold Brazilian Lemonade or a bold Strawberry Daiquiri With Vodka. It’s a down-to-earth dish that’s perfect for lunch, dinner, or meal prep—comfort food made easy.
What Makes This Recipe Special?

- I first made this after a trip to L.A., trying to recreate the wholesome-meets-flavorful bowls I devoured near the Hollywood Bowl. You don’t have to travel to California to eat like you’re there.
- I’ve tweaked this over the years to fit my real-life schedule—cooked rice from the night before, chopped veg on hand, dressing made in a mason jar. It’s kitchen efficiency with no compromise on taste.
- It’s helped me eat more veggies without thinking twice. The crunchy textures and tangy sauce make healthy eating feel like an indulgence.
- Honestly, this salad kept me full and energized during my weight loss journey. The fiber-rich brown rice and balanced ingredients make it a go-to for smart meals.
- Tastes especially good with a citrusy Brazilian Lemonade or while you’re winding down with a Vegas Bomb Shot. The sweet-acid-salty combo just sings.

Hollywood Bowl Brown Rice Salad Recipe
Equipment
- Medium saucepan with lid
- Measuring cups
- Large mixing bowl
- Cutting board
- Sharp knife
- Wooden spoon or spatula
Ingredients
- 1 cup brown rice
- 1 cucumber, finely chopped
- 1 zucchini, finely chopped
- 4 tbsp fresh lemon juice
- 1 cup chopped fresh cilantro leaves
- ¼ tsp freshly ground black pepper
- Sea salt
- ½ cup finely chopped green onions, white and light green parts
- 2 tomatoes, finely chopped
Instructions
- Rinse the brown rice thoroughly and place it in a medium saucepan with 2 cups of water.
- Bring the water to a boil over high heat, then reduce the heat to low, cover, and simmer until the rice is tender, about 45 minutes.
- Once cooked, remove the pan from the heat and let the rice sit, covered, for 10 to 15 minutes.
- Fluff the rice with a fork, then transfer it to a large bowl and allow it to cool slightly until it's no longer steaming.
- Stir in the diced zucchini, chopped cucumber, halved cherry tomatoes, sliced green onions, and freshly chopped cilantro.
- Add 3 tablespoons of lemon juice, season with salt and pepper to taste, and mix everything thoroughly.
- Cover the salad and either chill it or let it stand at room temperature for 30 minutes to allow the flavors to develop.
- Serve cold or at room temperature.
Notes
- Toasting the rice in a dry pan before boiling enhances its nutty flavor.
- Use English cucumber for fewer seeds and a crisper bite.
- For extra protein, stir in some cooked chickpeas or black beans.
- Freshly chopped mint can be added for a refreshing twist.
Calories | 102kcal |
Carbohydrates | 22g |
Fiber | 1.7g |
Fat | 0.8g |
Protein | 2.6g |