1 cup uncooked brown rice
1/2 cup E&V Meyer Lemon Rosemary Marinade & Dressing
3 tablespoons extra virgin olive oil
2 tablespoons chopped scallions
3 tablespoons chopped mint
1/4 cup chopped parsley
1 cup cherry tomatoes, cut in half
1 cucumber, peeled, seeded and chopped
Cook brown rice according to package directions and let cool. Toss rice with all of the ingredients and serve chilled.
Serves 6 to 8
Tressa's Tip: This is a great summer side dish, pair with chicken, seafood or steak. Or simply toss in grilled chicken or prawns for a complete one dish meal. Oh So Easy!