Brown Rice Salad

by Gina Solon


  • 1 1⁄2 cups short grain brown rice
  • 1 medium zucchini, chopped
  • 1 lemon, juiced
  • 1 red pepper, roasted and chopped
  • 1 medium red onion, chopped
  • 1 cup canned chickpeas
  • 1⁄2 cup pitted kalamata olives, halved
  • 1⁄2 cup flat leaf parsley, roughly chopped
  • 1⁄2 cup feta, crumbled
  • 1⁄4 cup olive oil, plus more for roasting zucchini
  • Salt and pepper
Brown Rice Salad

Jocelyn Filley

Preheat the oven to 450°.

Meanwhile, bring a pot to boil. Cook brown rice, and set aside to cool.

Toss the zucchini with olive oil and salt on a cookie sheet and place on top rack of oven. Cook for 7-10 minutes or until just browned. Set aside to cool.

Combine all ingredients in a large bowl, finishing with salt and pepper to taste. Stir until well combined, and refrigerate to chill.

Yield: 4-6 servings