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Brown Rice Salad with Tomatoes and Sugar Snap Peas


WeightWatchers - 4 points plus

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  • 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


Preparation time 15mins
Cooking time 25mins


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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