Healthy Brown Rice Bowl

Healthy Mediterranean Brown Rice Recipe.

5 from 3 votes

This Mediterranean-inspired dish is as simple as it is healthy. Our version features artichokes, olives, and mushrooms over a bed of brown rice, but you can also toss in some leftover veggies like carrots and peas. Delicious as a main dish or side salad for lunch or dinner. Vegan and gluten-free.

Prep Time15

Cook Time45

Total Time45

Course: Salad

Cuisine: Mediterranean

Keyword: brown rice salad, healthy brown rice

Servings:

Calories: 402kcal

Ingredients

Brown Rice Bowl

1 cup brown rice
15 oz artichoke hearts one can
1 cup roasted red peppers jarred, diced
4 oz white mushrooms one can
1/2 cup Kalamata olives
salt to taste
pepper to taste
crumbled feta cheese optional

Lemon Vinaigrette

3 tbsp lemon juice
2 tbsp apple cider vinegar
1 tsp maple syrup
1/3 cup olive oil
1/2 tsp salt
1/4 tsp pepper

Instructions

Cook brown rice according to package instructions.
While the rice cooks, prepare the vegetables. Drain and rinse mushrooms and artichoke hearts. Cut artichoke hearts in half lengthwise and dice the roasted red peppers. Set aside.
Combine all the vinaigrette ingredients in a small, sealable container, like a glass jar or lidded bowl. Shake vigorously for about a minute, until dressing is creamy and cloudy looking.
When the brown rice is done cooking, let it cool to room temperature. Add it to a large mixing bowl and toss with the veggies, plus some salt and pepper.
Drizzle 1/3 cup of vinaigrette into the salad and toss to combine. Add more dressing, 1 tbsp at a time, to taste. Serve in bowls and enjoy!

Notes

We used canned white mushrooms here, but you're welcome to use your favorite fresh mushrooms if you have the time to sauté them for tenderness. Practically speaking, since we're already using jarred roasted red peppers, olives, and artichoke hearts, we didn't want to break out a skillet just to sauté the mushrooms.
Keeps well in the refrigerator in an airtight container for 3-5 days.

Nutrition