Veggie and Rice Salad


A variety of yummy textures and hearty flavors, and easily adaptable to any vegetables that are in season! Adapted from the Backpacker Magazine recipe, August 2006.


1 box Rice-A-Roni Savory Whole Grains Chicken & Herb Classico (or any other quick-cooking brown rice with seasoning)
1 cucumber, shredded (or thinly sliced)
2 radishes, shredded (or thinly sliced)
1 shallot (or 3 green onions)
1 cup each of corn and peas (fresh or frozen)
1 cup sliced cherry tomatoes
Handful of fresh chopped chives
2 tablespoons rice wine vinegar
1 tablespoon olive oil
1/4 cup pine nuts (optional)
2 packets True Lemon

  1. Toast pine nuts in a small pan over medium-high heat on the stove. Watch carefully, and toss often, as they will burn very easily! This ingredient is optional, or can be substituted with sunflower seeds or other nuts.
  2. Combine vinegar and oil and set aside.
  3. Cook rice, and let cool – then move to a large bowl.
  4. Prepare the vegetables and add to rice. Add pine nuts, vinegar mixture, and True Lemon. Shake gently to combine.
  5. Great served with tortillas, pita bread, or crackers!

This is also a fantastic recipe to make use of leftover rice! Make a big batch of brown rice at the beginning of the week, then use in this salad recipe, and as a side dish for dinner proteins.