Lemon Brown Rice Salad

Do you often have extra brown rice in the fridge? I do because I tend to cook a larger pot for multiple recipes that call for day old rice, just like this one.  It is still delicious to use freshly cooked rice, but the day old one will give you a more al dente texture.  Adjust the lemon juice amount to suit your tastebuds.  This substantial salad is good to serve with pan fried fish.

INGREDIENTS:

3 cups Indian Brown Basmati Rice, cooked

1 cucumber, seeded and cubed

Red Bell Pepper, seeded and cubed

1 handful Parsley, leaves and stems, finely chopped

DRESSING:

1/3 Lemon of juice

1 Lemon of zest

5 tablespoons Olive Oil

2 tablespoons Light Soy Sauce

1/3 teaspoon Salt

2 flat tablespoons Brown Sugar

DIRECTION:

1. In a large bowl, combine all dressing ingredients and whisk well.

2. Add the remaining ingredients and then stir until they are well coated with the dressing.