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Rice salad sounds boring, but how about herby rice with grapes and pecans? It's packed with different textures and it's a perfect make-ahead side dish. #herbs #rice #grapes #pecans

Herby Rice with Grapes and Pecans

This herby rice with grapes and pecans features fresh herbs, so make sure you pick ones that you love!
Course Lunch, Side Dish
Cuisine American
Keyword brown rice, egg-free, grapes, herbs, nuts, pecans, rice salad, salad, vegetarian
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 7 people
Calories 426 kcal

Ingredients

  • 1-2 cloves garlic minced
  • 1 T finely grated lemon zest
  • 6 T lemon juice
  • 1 T maple syrup or honey or agave
  • ¼ cup extra virgin olive oil
  • hot sauce ie sambal olek, chili garlic sauce to taste (optional)
  • 2 cups rice cooked
  • 6 green onions finely chopped
  • ½ cup parsley leaves finely chopped (sub in cilantro or basil, or omit if you don’t like parsley)
  • ¼ cup mint leaves finely chopped
  • 2 cups grapes halved
  • ¼ cup feta crumbled
  • ½ cup chopped pecans toasted (or walnuts, almonds, cashews, etc)

Instructions

  1. Whisk the garlic, lemon zest and juice and syrup in a large bowl. Whisk in oil and hot sauce, if using.
  2. Add the rice, herbs, grapes and feta, stirring gently until well combined. Season with salt and pepper.
  3. Cover tightly and chill well before serving. Serve at room temperature. Stir in the nuts right before serving.

Recipe Notes

Adapted slightly from Mollie Katzen’s The Heart of the Plate.