Vegetable Brown Rice Salad (Gluten-Free)

Ingredients

• 237 ml (1 cup)mozzarella cubes or mini bocconcini, quartered
• 454 g (1 lb)ripe tomatoes, cubed
• 1 packed cup (about 1 large bunch)basil leaves, chopped
• 2 tspolive oil
• 1bell pepper, stem and seeds removed, finely diced
• 1 to 2poblano or sweet Italian peppers, stemmed, seeded and finely chopped
• 1 to 2carrots, finely diced
• 2 to 3 stalkscelery, finely diced
• 118 ml (1/2 cup)courgette cubes
• 2 largeshallots, minced
• 1 clovegarlic, finely minced
• 3 tbspChampagne or rice wine vinegar
• 2 tspsugar
• A pinchkosher salt
• 1 tbspgood olive oil
• 1/2 tspfresh lemon zest
• To tastefreshly ground black pepper
• 500 ml (2 cups)chicken broth, vegetable broth or water
• 59 ml (1/4 cup), optionalwhite wine or dry vermouth
• 1 tspkosher salt
• 200 g (1 cup)raw brown rice

Instructions

1. 1

   Cook the rice

   Bring the broth or water and wine to the boil in a medium saucepan. Stir in the rice and 1 tsp salt, then bring it back to the boil. Cover, reduce the heat and simmer for 30 to 40 minutes, until the rice is tender and the liquid has been absorbed. Rice varieties differ, so follow the packet instructions for the best cooking time and liquid ratio.

2. 2

   Cool the rice

   Spread the cooked rice on a rimmed baking sheet to cool. As it cools, toss it occasionally with two forks to fluff it and break up clumps. Leave it to reach room temperature.

3. 3

   Mix the dressing

   Put the vinegar, sugar and a pinch of salt in a jar with a tight-fitting lid, and stir until dissolved. Add the olive oil and pepper, close the jar securely and shake vigorously until emulsified. Set aside, then shake again before dressing the rice.

4. 4

   Cook the vegetables

   While the rice cooks, heat the oil in a 25 cm (10-inch) skillet over medium-high heat. Add the bell pepper, poblano peppers, carrots and celery; cook, stirring often, for about 3 minutes, until they begin to soften. Add the courgette, shallots and garlic and cook for another 2 to 3 minutes, until the vegetables are tender. Season with salt and pepper to taste, then take the pan off the heat and let the vegetables cool, tossing them occasionally.

5. 5

   Assemble the salad

   Once the rice and vegetables have cooled, put the rice in a large bowl with the vegetables, mozzarella, tomatoes and basil. Toss to combine, then add half the dressing and toss again. Taste and adjust the seasoning, adding more dressing if you like.

6. 6

   Serve and store

   Serve the salad at room temperature. Keep it covered in the refrigerator for up to a couple of days.

7. 7

   Make it vegan

   Cook the rice with vegetable broth or water and leave out the cheese.

What is brown rice salad?

This is an American-style composed salad, combining cooked whole-grain rice with fresh and lightly sautéed vegetables, herbs and cheese. It makes a substantial side dish or a vegetarian main.

The recipe brings together the nutty, chewy rice, sweet tomatoes and aromatic basil with a sharp, lightly sweetened dressing. Cooling the rice before tossing helps the ingredients stay distinct.

Nutrition and macros by portion

The nutrition label shows one serving as written: 158 calories, 5g protein, 18g carbs, 6g fat.

Brown rice supplies most of the carbohydrates, while olive oil and mozzarella contribute much of the fat. The cheese and rice provide some protein, with the vegetables adding freshness and variety. To make a balanced plate, pair a serving with extra vegetables or a leafy salad.

Choosing the ingredients

Rice: Brown rice gives the salad a pleasantly firm, nutty base. Its cooking time and water absorption can vary by type, so the packet directions are the best guide.

Vegetables: Bell pepper, poblano or sweet Italian peppers, carrot, celery and courgette bring a mix of colour and texture. The recipe also welcomes whatever suitable vegetables you have on hand.

Fresh additions: Ripe tomatoes and chopped basil go in after the cooked ingredients have cooled, so their fresh character remains. Mozzarella adds a mild, creamy contrast.

Cook the rice evenly

Covered simmering gives the rice time to absorb the cooking liquid and become tender. Keep the heat low once the pan returns to the boil, and check the packet guidance if your rice needs a different time or ratio.

Cooling: Spread the cooked grains out on a rimmed baking sheet rather than leaving them heaped in the saucepan. Tossing them now and then with two forks loosens clumps as they cool.

Keep the vegetables tender

Start with the firmer vegetables: cook the bell pepper, other peppers, carrots and celery for about 3 minutes before adding the courgette, shallots and garlic. This staggered start gives the first group more time in the pan.

The vegetables are ready when tender, not browned or mushy. Stir often, then let them cool before mixing them with the rice.

Balance the dressing

Vinegar and sugar provide the dressing's tangy-sweet base, while olive oil rounds it out. Shake the jar vigorously to bring the mixture together before pouring it over the salad.

Start with half the dressing, as the recipe directs, and taste before adding more. Give the jar another shake first if the dressing has separated while standing.

Serve at room temperature

The salad is served at room temperature, so allow both the rice and sautéed vegetables to cool before assembling. The stated total time is 300 minutes, though the method does not specify a separate chilling step.

Serve it alongside grilled vegetables or a simple green salad, or offer it as the main dish. Add any leftover dressing at the table if diners prefer a sharper finish.

Recipe notes & tips

• Check the brown rice packet, since varieties can need different cooking times and liquid amounts.
• Spread the rice out to cool so it is easier to fluff without breaking up the grains.
• Cut the vegetables into similarly small pieces for an even texture.
• Add the courgette, shallots and garlic after the firmer vegetables have started to soften.
• Shake the dressing again just before pouring it over the salad.
• Add the dressing gradually and taste before using the remainder.

Variations

• Make it vegan: Cook the rice in vegetable broth or water and omit the mozzarella.
• Swap the peppers: Use poblano or sweet Italian peppers according to what is available.
• Change the vinegar: Choose Champagne vinegar or rice wine vinegar for the dressing.
• Use the optional wine: Add white wine or dry vermouth to the rice cooking liquid, or leave it out.
• Vary the vegetables: Replace the listed vegetables with favourites you have on hand, keeping the cooking sequence in mind.

Common mistakes to avoid

• Using the wrong rice ratio: Check the packet directions, as brown rice varieties differ in liquid needs and cooking time.
• Leaving the rice in a heap to cool: Spread it on a rimmed baking sheet and toss occasionally to loosen clumps.
• Adding all vegetables at once: Start with the firmer ones, then add courgette, shallots and garlic.
• Overcooking the vegetables: Remove them once tender so they do not become mushy.
• Mixing while hot: Let the rice and vegetables cool before adding the mozzarella, tomatoes and basil.
• Pouring in all the dressing immediately: Begin with half, then taste and add more as needed.

How to store

Store the salad covered in the refrigerator for up to a couple of days. Serve it at room temperature; the recipe does not specify a reheating method.

Frequently asked questions