Persian Cucumber and Brown Rice Salad

Since my parents moved to Texas I am the lone wolf of my immediate family still living on the East Coast. Fortunately, my paternal grandparents, aunts, uncle, and cousins are close by, so I am happily surrounded by family during the holidays even with mommy and daddy so far away.

... Never judge a grown woman who still calls her parents “mommy and daddy". FYI 

We all gathered at my grandparent’s house Easter Saturday, and I came prepared with this light and fresh Persian Cucumber and Brown Rice Salad. It got along great with rare filet mignon from the grill, baked potatoes, salad, and gorgeously cooked asparagus. 

Make a boat load of this quick and healthy salad to eat for lunch or dinner throughout the week. It gets better and better as the ingredients mingle.

Persian Cucumber and Brown Rice Salad

Time in Kitchen: 60 minutes (including prep time for rice)

Servings: 8

Nutrition information per serving: 220 calories, 26 carbs, 3 grams fiber, 4 grams protein, 11 grams fat

Ingredients:

4 cups cooked and chilled brown rice

6 Persian cucumbers (small variety), cut in to half moons

2 cups fresh spinach, chopped to bite size pieces

½ cup fresh mint, chopped

¼ cup fresh tarragon, chopped

¼ red onion, finely diced

½ cup roasted pistachios, shelled

¼ cup extra virgin olive oil

The juice of 1 lemon

1 small clove garlic, grated
1 teaspoon raw honey

¼ teaspoon cinnamon

Salt and pepper, to taste

Prepare brown rice according to package directions. On a clean cookie sheet, spread the rice in an even layer to cool down (this also helps to create a fluffy texture).

While the rice cools, chop the cucumbers, spinach, mint, tarragon, red onion and toss together with pistachios. In a small bowl, whisk together lemon juice, raw honey, olive oil, grated garlic, cinnamon and a liberal dose of salt and pepper (to taste).

Toss all of the ingredients together. The salad can be served chilled or at room temperature. Great to bring to a spring or summer pot luck!