Lemony Brown Rice with Cucumber and Feta

When I’m having friends over for dinner, I like recipes that I can make ahead of time. This brown rice is best at room temperature or cold, so it’s ideal to make in advance and serve at dinner time.

It tastes really fresh and bright and the cucumbers are especially nice when it’s hot outside.

I love this served with grilled salmon or chicken, and it’s also great the next day straight out of the fridge for a leftover lunch.

Lemony Brown Rice with Cucumber and Feta

Recipe Courtesy of Katie Lee Biegel, It's Not Complicated

Level: Easy

Prep time: 10 Min

Total time: 10 Min

Yield: 2 Servings

Ingredients

Zest of 1 lemon

2 tablespoons fresh lemon juice

1 teaspoon Dijon mustard

1 teaspoon honey

3 tablespoons extra virgin olive oil

Salt and pepper

3 cups cooked, cooled brown rice

1 cup diced cucumber

4 ounces feta cheese, crumbled

1/2 cup chopped fresh dill

Directions

1. In a large mixing bowl, whisk lemon zest and juice, mustard, and honey until combined. Add oil and whisk until emulsified. Season with salt and pepper.
   
   Add rice, cucumber, cheese, and dill to the dressing. Toss to combine. Serve immediately or refrigerate until ready to serve.