Brown Rice Salad

Ingredients

For the Brown Rice and Vegetable Salad

• 4 cups cooked and cooled long-grain brown rice
• 1 cup shredded carrots
• 1 cup diced seedless cucumber
• ½ cup chopped red or yellow onion
• 1 cup thinly sliced radishes
• ½ cup thinly sliced celery
• ¼ cup chopped fresh Italian parsley leaves
• 2 tablespoons fresh thyme leaves

For the Honey-Lemon Dressing

• ⅓ cup extra virgin olive oil
• 3 tablespoons lemon juice
• 2 tablespoons honey
• 1 tablespoon white wine vinegar
• 1 tablespoon Dijon mustard
• 1 clove finely minced garlic
• Kosher or coarse salt and freshly ground pepper to taste

Directions

1. For the salad, in a large bowl combine the brown rice, carrots, cucumber, onion, radishes, celery, parsley and thyme.
2. For the dressing, in a small container combine the olive oil, lemon juice, honey, vinegar, mustard, garlic, salt and pepper.  Pour the dressing over the brown rice salad, toss to combine very well, turn into a serving platter and serve at room temperature.