Highlighting garden fresh parsley, seasonal vegetables, heart healthy walnuts and whole grain brown rice, this salad is a perfect balance of taste and nutrition.
And because it stores well in the fridge, double the recipe for an easy-to-pack lunch, a last minute dinner, or for a snack throughout the day.
Nutty Brown Rice Salad (vegan, gluten-free)
1 1/2 cups brown basmati rice
3 1/2 cups water
1 cup carrots, chopped
1/2 cup cherry or grape tomatoes, sliced
1/2 cup zucchini or summer squash, chopped
1/2 cup green bell peppers, chopped
1/2 cup red bell peppers, chopped
1/2 cup snow peas, destemmed and chopped
2 1/2 cups parsley, chopped
1/2 cup walnut pieces, toasted
2 tablespoons white wine vinegar
1/2 tablespoon walnut oil
salt and fresh ground pepper to taste
In a large saucepan, bring rice and water to a boil. Reduce heat, cover, and set timer to simmer for 40 minutes.
Meanwhile, steam vegetables for 10 minutes separately.
When rice and vegetables are finished, let rice cool to room temperature, then mix vegetables and rice together. Stir in parsley, walnuts, oil and vinegar, then season with salt and pepper to taste.
Chill at least 2 hours before serving.
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Discussion Take a look at what is being said about this article.
Odum, on July 23rd, 2009 says:
Its always hard to find good gluten free recipes out there. Our son is on a gluten and casein free diet so I’ll definitely be giving this one a try.
Thanks.
Laurie, on July 23rd, 2009 says:
Hi Odum, I understand – I am a celiac and also casein-free, as I have a severe dairy allergy. I wrote a cookbook a few years ago on the topic, and have educated many about the diet! Let me know if you ever have any questions!
Odum, on July 24th, 2009 says:
Thanks Laurie,
I’ll be sure to keep you in mind if anything comes up. Keep the recipes coming!
Ara, on April 3rd, 2011 says:
Looks good huh! Rice Salad! Thank you for sharing this. I love veggies and this is a perfect meal for me. I’ll make it as my pack lunch. =)