Recipe: Brown Rice Broccoli Salad

A whole-grain salad combines the “side of grains, side of vegetables” concept into a single dish, one that complements roasted chicken or stands on its own as a satisfying vegetarian entrée.

Total time: 60 minutes; 20 minutes active

Servings: 4-6


  • 1 cup medium-grain brown rice
  • 2 cups water
  • 1 stalk broccoli, florets and peeled stems, sliced
  • 1 large carrot, sliced
  • 2 large scallions, chopped
  • 2 cups baby spinach, chopped
  • 3 tablespoons fresh dill, coarsely chopped
  • 1/2 cup chopped pitted green olives
  • 8 ounces feta cheese, rinsed and crumbled
  • 2 tablespoons red wine vinegar
  • 3 tablespoons olive oil
  • 1/2 teaspoon freshly ground black pepper


  1. Bring 2 cups water to a boil in a 2-quart saucepan, then add the rice. Return to a boil, cover and reduce the heat to low. Cook for about 40 minutes until all the water is absorbed. Let the rice stand, covered, for at least 5 minutes to finish steaming. Uncover and transfer to a large bowl to cool.
  2. While the rice cooks, slice and chop the vegetables and herbs. Cook the broccoli in a steamer over boiling water for about a minute; allow to cool. Add the broccoli, carrot, scallions, spinach, dill, olives and feta cheese to the brown rice. Whisk together the vinegar, olive oil and pepper in a small bowl and pour over the salad. Toss the mixture to coat.
  3. Serve at room temperature or store, tightly covered, for up to 4 days in the refrigerator.

Reposted by permission from Find more recipes and information about your food and where it comes from at

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.