Healthy and bold brown rice salad, prepared Italian-style with tuna, artichoke hearts, fresh parsley and extra crunch from onions and pickles. A simple dressing of red wine vinegar and extra virgin olive oil brings it together! For best flavor, make it about 30 minutes or so before you serve it and set aside or refrigerate to allow the flavors to meld.
Add the cooked rice, tuna, cherry tomatoes, cooked peas, onions, bell peppers, chopped pickled cucumbers, and a large handful of chopped parsley into a large mixing bowl.
In a small bowl, whisk together the dressing ingredients of red wine vinegar, extra virgin olive oil, minced garlic, kosher salt and black pepper.
Pour the dressing over the salad and toss to combine. Taste and adjust seasoning to your liking.
This salad will serve 4 people for lunch or 6 or more as a part of a potluck/picnic.
For brown rice: cook about ¾ cup of dry brown rice according to the package instructions. I always rinse the rice and and allow it to soak for 20 minutes or so to git rid of extra starch. You can prepare the rice one or two nights ahead of time and keep it in the fridge.
For best flavor: allow the rice salad to sit in the fridge for 30 minutes or so before serving, this will give the rice time to absorb the tasty flavors!
Storage: Keep leftovers in a tightly covered container in the fridge for 2 to 3 days.