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Herbed Brown Rice Salad
© John Kernick

Herbed Brown Rice Salad with Corn, Fava Beans and Peas

  • SERVINGS: 8 side servings

The Good News Cyril Renaud, who grew up in Brittany, had brown rice for the first time when his Irish-American wife, Brigette, introduced him to it. Now he loves this heart-healthy, nutty-flavored grain, especially because its chewy texture holds up beautifully in salads, like this slightly spicy one full of vegetables and herbs.

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  1. 3 tablespoons extra-virgin olive oil
  2. 1 large onion, chopped
  3. 2 cups short-grain brown rice
  4. 2 cups rice milk
  5. 2 cups water
  6. 2 cups corn kernels (from 4 ears)
  7. 1 cup shelled fresh peas (from 1 pound in the pod)
  8. 1 cup shelled fava beans (from 1 pound in the pod)
  9. 3 tablespoons fresh orange juice
  10. 2 tablespoons white wine vinegar
  11. 1 tablespoon Tabasco
  12. 1/4 cup chopped basil
  13. 1 tablespoon coarsely chopped tarragon
  14. Salt
  15. 8 medium scallions, white and light green parts only, thinly sliced crosswise
  16. 1 bunch small radishes (4 ounces), thinly sliced crosswise
  17. 1 bunch arugula (6 ounces)
  1. In a medium saucepan, heat 1 tablespoon of the olive oil. Add the onion and cook over moderately low heat until softened, about 7 minutes. Stir in the rice, then add the rice milk and water and bring to a boil. Cover and cook over low heat until the liquid has been absorbed and the rice is tender, about 35 minutes. Transfer the rice to a large bowl and let cool to room temperature, stirring a few times.
  2. Meanwhile, in a medium saucepan of boiling salted water, cook the corn until just tender, about 3 minutes. Using a slotted spoon, transfer the corn to a shallow bowl. Repeat with the peas, then the fava beans, cooking them for about 2 minutes. Peel the fava beans.
  3. In a small bowl, combine the orange juice with the vinegar, Tabasco and the remaining 2 tablespoons of olive oil. Add the basil and tarragon and season with salt. Fold the corn, peas, favas, scallions and radishes into the cooled rice. Add the dressing to the rice and toss to coat. Season with salt. Spread the arugula on a platter, spoon the rice salad on top and serve.
Make Ahead
The recipe can be prepared through Step 2 and refrigerated for up to 1 day. Bring the rice and vegetables to room temperature before proceeding.
One Serving 352 cal, 8 gm fat, 1.1 gm sat fat, 63 gm carb, 6 gm fiber.