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Brown Rice Salad with Avocados, Snowpeas, and Pecans. Served with Rice Wine Vinaigrette

brown rice salad

This rice is a nice accompaniment to beef, pork, or poultry. It is crunchy and fresh.  Top it with grilled chicken to serve as a summer lunch or light dinner.


Serves 4, as a side


1 cup uncooked brown rice

2 cans chicken broth

5 green onions

2 ounces fresh snow peas

2 avocados, diced

1 cup pecans, toasted


2 large cloves of garlic, minced

2 Tablespoon Dijon mustard

½ teaspoon salt

½ teaspoon honey

¼ teaspoon pepper

¼ cup rice wine vinegar

Juice from ½ a lime

1/3 cup extra virgin olive oil



Simmer one cup of uncooked brown rice in 2 cans of chicken broth.

Make the dressing by combining all the ingredients in a blender, or whisking by hand.

After the rice has cooked, drain well and cool.

Chop green onions and trim and cut in half snow peas.

Mix together rice, onions, snow peas, and dressing.

Right before serving toss in the avocados and pecans.

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