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Home Rice Side Dishes

Mediterranean Brown Rice Salad

By:Nagi
Published:16 Sep '20Updated:13 Nov '20
88 Comments
Recipe v Video v Dozer v

This Brown Rice Salad looks way too healthy to taste as good as it does! The fresh dill and coriander/cilantro with the bright lemon dressing totally makes it. The perfectly cooked, nutty brown rice helps. Everything else is customisable.

You didn’t really think I’d share a rather dull (but life essential) post for how to cook brown rice without following it up with an extremely delicious way to use it, did you??

Bowl of Brown Rice Salad with halloumi, ready to be eaten

Brown Rice Salad

This is a Brown Rice Salad that aspires to be everything you expect a rice salad to be (healthy, filling, fresh) and everything you don’t expect it to be (can’t-stop-eating-it-good).

It’s also a rice salad that will surprise those of you who grew up not realising such a thing existed. (Pretty sure that would be anyone with Asian parents 🙋🏻‍♀️).

It is very, very good. It’s fresh, juicy, bright, and really makes the most of the addictive nutty, slightly chewy texture of brown rice though it can be made with any type of cooked rice, or other grains for that matter (farro, pearl barley, tiny or giant couscous).

Close up of Brown Rice Salad ready to be served

Ingredients in Brown Rice Salad

Here’s what I put into this brown rice salad – though you’ll see an extensive list of customisation suggestions below!

Ingredients in Mediterranean Brown Rice Salad

  • Brown rice – only perfectly cooked brown rice allowed in these parts! No mushiness permitted 😉. Alternatives: any rice – normal or fancy (white, jasmine, basmati, wild etc), quinoa, and anything rice-like shaped such as farro, pearl barley, couscous;
  • Cucumber & tomato – the freshness and juiciness;
  • Red onion – welcome sharp bite. Alternatives: green onion, Eschallots/French shallots;
  • Dill and coriander – one of the best fresh herb combinations for salads, in my humble opinion. I use it regularly – such as in this Pearl Couscous Salad and JP’s Iceberg Lettuce Salad; and
  • Rocket / Arugula – I really like adding a bit of green fluffage into any starch based salad. For interest, extra freshness and to add a different textural element. Alternatives: any sliceable leafy greens – baby or normal spinach, kale (marinate it to make it softer), cabbage).

Customise the vegetables with any raw or cooked vegetables you want (diced and sautéed in a little oil perhaps with some garlic, or roasted – try Roasted Eggplant. It’s amazing!).

Optional Extras

You’ll see in the video and photos that I’ve also included black olives which I consider an optional extra for this Mediterranean themed version of this rice salad. I don’t always include it – the above ingredients are my base version.

It’s also shown topped with crispy golden slices of halloumi which is a seriously delicious and on theme way to elevate this to show-off status (or, you know, just a really good meal for yourself😂).


Lemon Dressing Ingredients

And here’s what goes into the lemon dressing: lemon juice, garlic, mustard (for thickening), extra virgin olive oil, salt and pepper.

Ingredients in Lemon Dressing for Brown Rice Salad

How to make this Brown Rice Salad

I always feel like I’m teaching you how to suck eggs when I show the process photos for a salad! 😂 But I do think it’s a useful one-pager to show how this comes together. For all those times you don’t have 90 seconds to watch the recipe video!

How to make Brown Rice Salad

Overhead photo of Mediterranean Brown Rice Salad showing ingredients

Elevate it to meal status

I know I said the crispy golden halloumi is optional, but everytime I see a photo of it, I want to take it back and make it part of the base recipe!

The only reason why I won’t is because I like that this salad is interesting and fresh enough to be a side salad OR a meal.

Also, even if you don’t happen to have a block of halloumi in your fridge waiting to pan fry to golden perfection, there’s plenty of other ways to elevate it to meal status:

  • Crumble of feta
  • Sprinkle of parmesan
  • Dollop of yogurt
  • Nuts – try flaked almonds (toasted), or walnuts, pepitas, sunflowers, cashews, pistachios, pine nuts
  • Can of tuna, salmon or other fish
  • Sliced poached chicken (super juicy even fridge cold if you use this method)
  • Any other cooked protein that takes your fancy

Drizzling lemon dressing over Brown Rice Salad

What to serve with this Brown Rice Salad

This is a wonderful two-in-one side salad for meals (ie starch + veg in one dish) but interesting and colourful enough to stand on its own as a light meal or as part of a lunch spread. Here are a few suggestions:

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Enjoy! – Nagi x

PS Ah, I just remembered! A few years ago, I also shared a Cowboy Rice Salad. Fun name. Delicious to eat!


Watch how to make it

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Brown Rice Salad in a bowl, ready to be eaten

Mediterranean Brown Rice Salad

Author: Nagi
Prep: 15 mins
Cook: 40 mins
Side Dish, Side Salad
Mediterranean, Western
5 from 22 votes
Servings8
Tap or hover to scale
Print
Recipe video above. This Brown Rice Salad looks way too healthy to taste as good as it does! The fresh dill and coriander/cilantro with the bright lemon dressing totally makes it. The perfectly cooked, nutty brown rice helps. Everything else is customisable.
Serves 6 to 8 as a side, 4 as a meal. Keeps for 3 days. Exellent work lunch option, and serving for lunch with friends.

Ingredients

Salad (Note 1):

  • 3 cups cooked brown rice , cooled but not cold
  • 2 tomatoes , diced
  • 2 cucumbers , diced (or 1 long English/continental cucumber)
  • 1/2 red onion , chopped (sub 2 stems green onion)
  • 40g/ 4 cups tightly packed baby rocket/arugula , roughly chopped (or baby spinach)
  • 1/3 cup coriander/cilantro leaves , roughly chopped (Note 2)
  • 1/3 cup fresh dill leaves , roughly chopped (Note 2)

Lemon Dressing:

  • 3 tbsp lemon juice
  • 5 tbsp extra virgin olive oil
  • 1 garlic cloves , minced using garlic press
  • 1/2 tsp Dijon mustard (Note 3)
  • 3/4 tsp salt , kosher/cooking salt (1/2 tsp table salt)
  • 1/2 tsp black pepper

Optional extras (pictured):

  • 1/2 cup black olive slices
  • 200g/7oz halloumi , sliced then pan fried in a little olive oil until golden and crispy
  • Other topping options: feta, parmesan, nuts (Note 4)

Instructions

  • Place Dressing ingredients in a jar and shake well to combine.
  • Place Salad ingredients in a big bowl. Drizzle over Dressing, toss well.
  • Transfer to serving bowl. If using Halloumi, pile on top.
  • Serve!

Recipe Notes:

1. Salad veg - customisable with other raw or cooked veg (sautéed in a little oil, garlic, salt & pepper, or roasted).
2. Fresh herbs - this is one of my favourite fresh herb combinations for salads, they go together brilliantly and it really makes this salad something special. But if you don't have them / have an aversion to coriander/cilantro, try one of these:
  • parsley or chives and dill
  • chives and parsley
  • just coriander/cilantro or dill (double up)
  • 2 1/2 tsp oregano (add to dressing - will taste like a Greek Salad!)
  • 2 tsp dried mixed herbs, or other dried herbs of choice
3. Dijon mustard - sub yellow mustard, or omit. Makes the dressing a wee bit thicker which is great for fine-grain type salads because it helps coat better.
4. Nut option suggestions - flaked almonds, walnuts, pine nuts, pistachios, cashews, sunflower seeds, pepitas. I feel like peanuts would be odd, but someone may prove me wrong.
5. Storage - keeps for 3 days, though the tomato does looks perky juiciness the next day. I also like to either hold back some dressing to give it a fresh drizzle just before serving, or even a squeeze of fresh lemon and drizzle of olive oil will do the trick.
Most importantly though, SERVE AT ROOM TEMP. Cold rice is hard and not pleasant. If need be, give it 3 x 10 second zaps in the microwave to take the chill out of it.
LEFTOVER HALOUMI- pro tip: refrigerate cooked halloumi, then chop it into small batons and reheat in microwave. Toss through salad. So good!
6. Nutrition per serving, assuming 8 servings. Excellent veg+starch side dish for meals.

Nutrition Information:

Calories: 179cal (9%)Carbohydrates: 21g (7%)Protein: 3g (6%)Fat: 10g (15%)Saturated Fat: 1g (6%)Sodium: 226mg (10%)Potassium: 248mg (7%)Fiber: 2g (8%)Sugar: 2g (2%)Vitamin A: 355IU (7%)Vitamin C: 10mg (12%)Calcium: 22mg (2%)Iron: 1mg (6%)
Keywords: brown rice recipe, brown rice salad, rice salad, rice side dish
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @RecipeTinEats.

Life of Dozer

This guy really, REALLY doesn’t like cucumber…..

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Hi, I'm Nagi!

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative!

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88 Comments

  1. Sharon McGovern says

    October 5, 2020 at 12:13 pm

    5 stars
    Made this on the weekend and everyone loved it…even my son who doesn’t like tomatoes lapped it up 😉 Thanks Nagi

    Reply
  2. Sophie says

    October 4, 2020 at 8:44 am

    5 stars
    sooo delicious!

    Reply
  3. Gigi says

    October 2, 2020 at 9:18 am

    5 stars
    This salad was delicious, Nagi. So many wonderful flavors and so satisfying. Loved it!

    Reply
    • Gigi says

      October 3, 2020 at 8:13 am

      5 stars
      When I made the salad yesterday, I coked double the amount of brown rice. Today I used your fried fish technique to cook tilapia and I put it over the leftover brown rice from yesterday. I also had a little salad on the side from yesterday too. I drizzled some of the leftover dressing from yesterday onto the rice and salad and fish and it was delicious. Two fantastic dinners and relatively easy. Thank you, Nagi! I take my hat off to you!

      Reply
    • Gigi says

      October 3, 2020 at 8:17 am

      5 stars
      Following day…

      When I made the salad yesterday, I coked double the amount of brown rice. Today I used your fried fish technique to cook tilapia and I put it over the leftover brown rice from yesterday. I also had a little salad on the side from yesterday too. I drizzled some of the leftover dressing from yesterday onto the rice and salad and fish and it was delicious. Two fantastic (and relatively easy) dinners. Thank you, Nagi! I take my proverbial hat off to you!

      Reply
  4. Tracie says

    September 28, 2020 at 2:19 pm

    5 stars
    Made this for dinner last night with Halloumi and it was delicious! I have left the dressing off and will add it fresh on leftovers for lunches! Already looking forward to making it again and can see how adaptable this one would be with different salad ingredients and herbs. Another staple thanks Nagi!

    Reply
  5. Nirsha Fernando says

    September 23, 2020 at 5:40 pm

    5 stars
    So easy and delicious! I love your recipes, Nagi!

    Reply
  6. Nicole Morris says

    September 23, 2020 at 6:19 am

    5 stars
    This is so delicious, I could eat it every day and I have since I found it!

    Reply
    • Nagi says

      September 23, 2020 at 6:25 am

      I know how you feel. I had this for days on end when I was shooting it – and quite happily too!! 🙂 N x

      Reply
  7. Sari says

    September 21, 2020 at 12:25 pm

    5 stars
    Got a complement from husband! Will be a regular for summer menu 👌

    Reply
  8. Kamaia says

    September 21, 2020 at 10:04 am

    5 stars
    Another cracker recipe Nagi! Can’t go wrong with this one. So tasty. I didn’t have everything but it still works. We had it with lamb chops. Definitely adding this one to our summer dinners.

    Reply
    • Nagi says

      September 21, 2020 at 10:56 am

      Thanks so much Kamaia!! N x

      Reply
  9. Renee says

    September 20, 2020 at 7:20 pm

    5 stars
    Dozer is like my husband who can smell cucumber a mile away. In his defence, hubby says he’s allergic to cucumber, I’ve never questioned it but now I wonder if it’s just to avoid eating something he doesn’t like? Hmm. Salad is tasty .. I had no doubts of course … made it for myself and plopped leftover grilled chicken and crumbled feta on top .. yummo. Thanks Nagi .. and hugs for Dozer

    Reply
    • Nagi says

      September 21, 2020 at 11:42 am

      Is he also allergic to housework Renee? 😉 I’m so glad you loved the salad, thanks so much for letting me know 🙂 N x

      Reply
  10. Elena says

    September 19, 2020 at 2:09 pm

    WhAt to say?

    Always the top mark.Beautiful recipe.
    Thank you!

    Reply
    • Nagi says

      September 19, 2020 at 5:41 pm

      Thanks so much Elena! N x

      Reply
  11. Jan Armstrong says

    September 18, 2020 at 6:50 pm

    Hi, Nagi. I was thinking, since I can’t find halloumi cheese near where I live in California, maybe I’ll make Parmesan Crisps or fried Mozzarella Cheese Sticks to go with your salad recipe. You and Dozer take care and I hope he is healing quickly. God bless. ❤

    Reply
  12. Rose says

    September 18, 2020 at 11:52 am

    5 stars
    That was a delicious and satisfying salad. The cooking method for medium grain Brown rice is a winner too. Thanks Nagi😊. My whippet loves cucumber. Maybe Dozed is a tiny bit stubborn. With a face like his, he can get away with it.

    Reply
  13. Redonia Moore says

    September 18, 2020 at 3:56 am

    Your salad looks great. I think I will fix it tomorrow for lunch.
    FYI: Of course there is no way to know why Dozier does not like cucumber, but here is one possibility that I have heard of;
    A 2006 study done at Clemson University used Gas Chromatography and Mass Spectrometry to determine at least two of the compounds present in the stink bug odor: the aldehydes trans-2-decenal and trans-2-octenal. … The trans-2-octenal is described as having a nutty flavor and an odor described as waxy or like a cucumber.
    If I were to sniff a stink bug, I would probably not like cucumbers! Ha ha, food for thought!

    Reply
    • Nagi says

      September 18, 2020 at 10:25 am

      Well there you go Redonia! I just thought he was being stubborn!!! 😂 N x

      Reply
  14. Jan Armstrong says

    September 17, 2020 at 7:57 pm

    Hi, Nagi. Thanks for answering my question about halloumi so quickly. I live in a very small town, about 17,000 population and we only have a few grocery stores. Maybe I could order the halloumi on line. Could you recommend some other cheese instead? I noticed I’m not the only person that asked what halloumi is. Thanks for any suggestions you have. 😃

    Reply
    • Nagi says

      September 18, 2020 at 10:28 am

      Hi Jan, Halloumi, Kefalotyri, provolone, saganaki would all work well here – if all else fails, top with some salty feta or even grilled tofu would be nice as another reader suggested! N x

      Reply
      • Wendy says

        October 14, 2020 at 6:05 pm

        Hi Nagi, wow wow wow. I just made this dish for dinner today and wow. Where do I start? Firstly thank you for teaching me how to cook brown rice perfectly, yes it was perfect for a first timer! I just plopped the rice in boiling water, turned the timer on and left the kitchen without thinking about it, tending to my three toddlers/baby. I still can’t believe how fluffy and delicious the rice turned out!
        I did make more rice than supposed to as I measured three cups uncooked rice instead of cooked rice, rooky error, but we didn’t mind cause we were nibbling on the rice as I was making the salad. Added grilled halloumi on the side and the whole family gobbled it up! What a winner! Thank you so very much! Xx

        Reply
  15. Jan Armstrong says

    September 17, 2020 at 7:20 pm

    Quick question, why does it say 710pm on my message? Is it because you’re in Australia? I’m in California and it’s 2:13am here. I’m patiently waiting for a decent hour so I can call my brother in Arizona and wish him a Happy Birthday! He use to live in Australia and taught school there. That’s where he met his wife. Anyway, just curious about the time listed on my message. 😃

    Reply
    • Nagi says

      September 17, 2020 at 7:30 pm

      Hi Jan, yes that’s the local time here! I hope he has a fabulous Birthday – extend the Happy Birthday from me too 🙂 N x

      Reply
  16. Jan Armstrong says

    September 17, 2020 at 7:10 pm

    I was checking my emails and yours for the brown rice recipe. I haven’t made it yet, but I will soon. I’m writing because of Dozer. My heart slid into my stomach when I first started reading about him. I have two boy fur babies and they are my family! I just love the stuffing out of Dozer and am so glad it wasn’t anything serious and that he’s on the mend. You two stay safe and thanks for the great recipes. Sending prayers for both of you. You’re a wonderful mom to Dozer. P.s., loved the hat placement. Don’t want his Winky to get sunburnt…lol!!! 😃 ❤ ❤ ❤ PS, by the way, could you please tell me what halloumi is??? I am thinking Spam? Thanks and God bless. May the Angels keep watch over you and Dozer. ❤

    Reply
    • Nagi says

      September 17, 2020 at 7:32 pm

      Hi Jan, thanks so much for the well wishes, I truly appreciate it! Halloumi is a Cypriot cheese, it’s usually brined and has a high melting point so is perfect to fry, it has a slightly squeaky texture but is addictive and utterly delicious!! N x

      Reply
  17. Mary says

    September 17, 2020 at 6:46 pm

    The rice salad looked wonderful and after getting brown rice will definitely be making it for a dinner. So sorry to hear about Dozer and glad he is in recovery. His poor little tummy can get sunburned so the hat was fitting. My little Roxie was also at the emergency vets this last week. They are still trying to figure out what exactly is wrong. And you think your travel budget is gone. We go to internal medicine for appt next week and that should give us an answer. Dozer is in our thoughts and prayers.

    Reply
    • Nagi says

      September 17, 2020 at 7:32 pm

      Oh no Mary, I hope Roxie is ok, please keep me updated on her progress ❤️ N x

      Reply
  18. Sara says

    September 17, 2020 at 3:04 pm

    Hi Nagi, would orzo work instead of the rice?

    Reply
    • Nagi says

      September 17, 2020 at 7:34 pm

      Hi Sara, yes definitely! I love orzo in salads – like this one: https://www.recipetineats.com/greek-lemon-orzo-salad-risoni/ or this one: https://www.recipetineats.com/prawn-mango-avocado-summer-salad/ N x

      Reply
      • Sara says

        September 18, 2020 at 9:20 pm

        Perfect! And thanks for the salad suggestions 🙂

        Reply
  19. freidia M says

    September 17, 2020 at 11:42 am

    Hey Nagi,
    We just all that you do!
    Feel Better Dozer!
    Hugs

    Reply
    • Nagi says

      September 17, 2020 at 8:06 pm

      Thanks so much Freidia! N x

      Reply
  20. Michelle says

    September 17, 2020 at 6:52 am

    Nagi I absolutely love the way you narrate the recipes with the photographs. They are clear, concise and reinforces how easy your recipes are to make. To top it off, I am yet to find a recipe that haven’t cooked over and over again. Thank you

    Reply
    • Nagi says

      September 17, 2020 at 7:40 pm

      Thank you so much Michelle, that’s so lovely to hear!!! 🥰 N x

      Reply
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