Ingredients
- 1 1/2 cup(s) uncooked instant brown rice
- 1 cup(s) uncooked sugar snap peas, ends snipped, cut into 3 or 4 pieces each
- 1 tsp lemon zest, freshly grated
- 2 Tbsp fresh lemon juice
- 2 Tbsp water
- 1/4 cup dill, fresh, chopped, or less to taste
- 2 Tbsp olive oil, extra virgin
- 3/4 tsp table salt
- 1/2 tsp black pepper, freshly ground
- 1 cup grape tomatoes, cut in half
- 1 cup cucumber(s), diced
- 1/4 cup (sliced) uncooked red onion(s), chopped
- 1 medium lemon, cut into wedges
Details
Preparation time 15mins
Cooking time 25mins
Preparation
Step 1
Cook rice according to package directions. Remove pan from heat and drain any excess liquid. Stir sugar snap peas into hot rice and let cool slightly, tossing occasionally.
Meanwhile, in a large serving bowl, whisk together lemon zest, lemon juice, water, dill, oil, salt and pepper until blended. Add rice mixture, tomatoes, cucumber and onion; toss to mix and coat.
Let rice salad cool to room temperature before serving with a squeeze of fresh lemon juice. Or cover and refrigerate up to 1 day but make sure to bring up to room temperature before serving. Yields about 1 cup per serving.
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