Here’s a refreshing salad that leans heavily on whole grain rice and summer’s bounty of watermelon. Bring this to your next picnic instead of pasta salad.
1 cup uncooked brown or black rice
1 cup shelled green peas (fresh or frozen)
½ teaspoon salt
¼ teaspoon freshly ground black pepper
1 cup cubed & seeded watermelon
¾ cup chopped fresh flat-leaf parsley
¼ cup chopped fresh mint leaves
⅓ cup shaved fresh pecorino Romano cheese (optional)
Cook rice according to package directions, adding the peas in the last 2 minutes of cooking time. Drain and rinse rice mixture with cold water, draining again.
Combine rice mixture, salt and pepper in a large bowl. Add the watermelon cubes and parsley and toss gently to combine. Top salad with cheese, if using.
Download the printable Summer Rice Salad