Broccoli rice salad

(from Mainergirl’s recipe box)

Source: NYT

Prep time: 15 minutes
Cook time: 35 minutes
Serves 5 people


  • Kosher salt
  • 1cup brown rice, rinsed
  • 1lemon
  • 3tablespoons extra-virgin olive oil
  • 3tablespoons Dijon mustard
  • 2tablespoons honey
  • 2tablespoons apple cider vinegar
  • Freshly ground black pepper
  • 1large bunch broccoli (about 11/2 pounds)
  • 1medium tart and crisp apple
  • 4ounces sharp Cheddar
  • 3/4cup toasted pecans, roughly chopped
  • 1/2cup dried cranberries


  1. Step 1: Bring a medium pot of water to a boil on high and season aggressively with salt. Add the rice, then reduce the heat to maintain a simmer; cook until plump and tender, about 35 minutes. Transfer to a fine-mesh sieve; rinse with cool water and drain well.

  2. Step 2: While the rice cooks, finely grate the zest of the lemon into a large bowl then cut the lemon in half. Add the olive oil, mustard, honey and apple cider vinegar, plus the juice of ½ lemon; whisk together. Season with salt and pepper to taste.

  3. Step 3: Peel the stem of the broccoli and trim off the dry end. Finely chop the entire broccoli and add to the dressing. Core the apple then finely chop the apple and the cheese; add to the broccoli and toss to combine.

  4. Step 4: Add the cooked rice, nuts and cranberries and toss to combine. Taste and add more salt, pepper and lemon juice, as needed. Store, refrigerated, for up to 3 days

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