bowl of rice salad ingredients with lemon squeezer, vinaigrette and tomatoes in background
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Simple Brown Rice Salad with Pesto Vinaigrette

This Simple Brown Rice Salad with pesto vinaigrette is an easy recipe for any August barbecue, potluck, picnic or informal gathering.
Prep Time30 mins
Cook Time10 mins
Total Time40 mins
Course: Salad
Cuisine: British
Servings: 4 or several people as part of a buffet table
Calories: 428kcal
Author: Georgina Hartley

Ingredients

  • 175 g brown rice
  • 2 celery stalks diced
  • 1 yellow pepper diced
  • ½ red onion finely chopped
  • ½ cucumber de-seeded, diced
  • 150 g cherry tomatoes halved
  • 40 g flaked almonds toasted
  • 2 large handfuls parsley finely chopped
  • 1 medium handful dill finely chopped

pesto vinaigrette:

  • 1 teaspoon dijon mustard
  • juice of ½ small lemon
  • 4 tablespoons pesto (any kind, homemade or shop bought – whatever you have in your fridge)
  • 4 tablespoons extra virgin olive oil
  • salt and pepper

Instructions

  • Cook the brown rice according to the packet instructions then leave to cool.
  • Meanwhile mix all the salad ingredients together in a large bowl and add to the rice once cool.
  • To make the vinaigrette, whisk the Dijon and lemon along with some salt and pepper in a small bowl until thickened.
  • Whisk in the pesto then drizzle in the olive oil whisking all the time until the dressing has come together.
  • Pour over the rice salad, mixing in well.
  • Store the salad in the fridge until needed.

Nutrition

Calories: 428kcal | Carbohydrates: 44g | Protein: 7g | Fat: 26g | Saturated Fat: 4g | Cholesterol: 1mg | Sodium: 165mg | Potassium: 422mg | Fiber: 4g | Sugar: 3g | Vitamin A: 635IU | Vitamin C: 73.4mg | Calcium: 84mg | Iron: 1.9mg