Cook the rice according to the package directions. Spread out on a large baking sheet to allow it to cool before continuing with the recipe.
Add the cooled rice and all the remaining ingredients to a large salad bowl. Toss well to combine.
Refrigerate until ready to serve.
Notes
This salad can be made ahead of time and refrigerated for up to 5 days.
Try making the rice in advance to allow it time to cool in the refrigerator. Or start with about 3 cups leftover rice.
To prepare brown rice in an Instant Pot electric pressure cooker, add the rinsed and drained rice to the pot along with 1½ cups water. Lock the lid on and cook for 22 minutes at high pressure. Allow the pressure to release naturally.
While I usually use long-grain brown rice, basmati or jasmine, any variety can be used including short and medium grains or a blend.
To make this recipe with Mediterranean-inspired flavors, combine the following ingredients and toss well:
approximately 3 cups cooked and cooled brown rice
1 can chickpeas (15 ounces) rinsed and drained
1 cup cherry or grape tomatoes. quartered
1 small cucumber, diced
½ cup red onion, diced
1 cup Kalamata olives, sliced
3 Tablespoons lemon juice
2 Tablespoons olive oil
1 teaspoon dried oregano
salt and pepper, to taste
To make this recipe with Mexican-inspired flavors, combine the following ingredients and toss well:
approximately 3 cups cooked and cooled brown rice
1 can pinto beans (15 ounces) rinsed and drained
1 cup cherry or grape tomatoes. quartered
1 avocado, diced
½ cup red onion, diced
1 cup cilantro, chopped
3 Tablespoons lime juice
2 Tablespoons olive oil
½ teaspoon dried cumin
½ teaspoon chili powder
salt and pepper, to taste
To make this recipe with Mexican-inspired flavors, combine the following ingredients and toss well:
approximately 3 cups cooked and cooled brown rice
1 can pinto beans (15 ounces) rinsed and drained
1 cup cherry or grape tomatoes. quartered
1 avocado, diced
½ cup red onion, diced
1 cup cilantro, chopped
3 Tablespoons lime juice
2 Tablespoons olive oil
½ teaspoon dried cumin
½ teaspoon chili powder
salt and pepper, to taste
To make this recipe with Indian-inspired flavors, combine the following ingredients and toss well:
approximately 3 cups cooked and cooled brown rice
1 can chickpeas (15 ounces) rinsed and drained
1 cup frozen peas, defrosted
1 cup cauliflower, chopped
½ cup onion, diced
1 cup cilantro, chopped
3 Tablespoons lemon juice
2 Tablespoons olive oil
1 teaspoon curry powder
salt and pepper, to taste
To make your own version of this recipe, choose your ingredients and toss well: