Brown Rice Broccoli Salad

This 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.

Prep Time

20 minutes

Cook Time

40 minutes


6 Servings


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


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 large bowl to cool.

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.

Serve at room temperature or store, tightly covered, for up to 4 days in the refrigerator.


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