Herbed brown rice salad
1) Rinse rice with cold water. Combine with 4 cups water in a large saucepan and set over high. Cover and bring to a boil, then reduce heat to medium-low. Simmer, covered, until rice is al dente and water has been absorbed, 25 to 30 min. Scoop out and spread cooked rice onto a baking sheet. Refrigerate, stirring halfway through, until cold, about 50 min. 2) Whisk lemon juice with oil, honey, vinegar, chili pepper and salt in a medium bowl. Stir in cilantro and parsley. Pour over cold rice and toss until coated.
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Last updated: October 27th, 2020
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