Hollywood Bowl Brown Rice Salad Recipe
Fresh, vibrant, and full of flavor, this wholesome salad combines nutty brown rice with crisp zucchini, juicy tomatoes, cucumber, green onions, and a zesty lemon-cilantro dressing. Perfect as a light lunch or side dish, it’s refreshing, satisfying, and packed with nutritious ingredients.
Prep Time 15 minutes mins
Cook Time 45 minutes mins
Total Time 1 hour hr
Course Main Course
Cuisine American
Servings 8 cups
Calories 102 kcal
Medium saucepan with lid
Measuring cups
Large mixing bowl
Cutting board
Sharp knife
Wooden spoon or spatula
- 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
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.
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Toasting the rice in a dry pan before boiling enhances its nutty flavor.
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Use English cucumber for fewer seeds and a crisper bite.
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For extra protein, stir in some cooked chickpeas or black beans.
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Freshly chopped mint can be added for a refreshing twist.