Rice Salad

This vegetable and rice salad is a hearty, healthy, and nutritious summer salad, or side dish. Combining brown rice, vegetables, and a vegan sour cream-based dressing- this recipe is gluten-free, dairy-free, vegan, and super satisfying!

📝 Ingredients

• 1 cup brown rice (uncooked )
• 2 cups vegetable broth (or water + salt)
• 1 cup cucumber (diced)
• 1 cup carrots (grated)
• 3/4 cup cherry tomatoes (halved)
• 1/2 bell pepper (diced)
• 1/2 cup purple cabbage (thinly sliced)
• 1-2 handful of arugula (or lettuce)
• 2 green onions (thinly sliced)
• 1/4 cup olives
• 1/2 cup vegan sour cream ((*see notes))
• 2 tbsp lemon juice (or vinegar of choice)
• 1 tbsp maple syrup (or sweetener of choice)
• 2 tsp olive oil (skip if you prefer it oil-free)
• 2 tsp dijon mustard
• 1/2 tsp garlic powder
• 1/2 tsp dried herbs ((optional))
• Salt and black pepper (to taste)
• Water to thin

👨‍🍳 Instructions

1. 1--- Rice ---
2. 2You can watch the video in the post for visual instructions.Add brown rice to a bowl and cover with lukewarm water. Soak rice for about 15 minutes, then drain. Soaking it longer, e.g. 1 hour is fine too, it will cook faster then.
3. 3Bring a pot with 2 cups of vegetable broth (or water + salt) to a boil, then add rice, cover with a lid. Simmer for about 30-35 minutes (without stirring), then turn off the heat. Let sit covered for a further 10 minutes. Let cool. You can start chopping the veggies while the rice cools.
4. 4--- Dressing ---
5. 5Add all dressing ingredients to a bowl and stir to combine. If you prefer a thinner dressing, add a little water.
6. 6--- Assemble ---
7. 7Combine all veggies and rice in a salad bowl. Pour the dressing over the salad and serve. Enjoy!