To roast cherry tomatoes, pre-heat oven to 400 degrees. Line baking pan with an even layer of tomatoes and drizzle with olive oil, salt and pepper. Roast for 30 minutes; let cool.
In a medium bowl, combine brown rice with tomatoes, chickpeas, cucumber, scallions, corn, feta and olives.
Stir in lemon juice, zest, olive oil, oregano, mint, garlic, salt and pepper.
Check for seasoning and adjust accordingly.
What rice is perfect for absorbing salad dressing?
You need to find a good brand! I love Trader Joe’s frozen organic brown rice or Uncle Ben’s 90 second brown rice. I’ve used Japanese style brown rice also but each brand is different so you have to follow their specific instructions I’m afraid. Another option is bulgur, spelt, farro or freekah.
Is it ok to use pre-cooked frozen rice?
How should this salad dish be served?
Warm or cold. It doesn't matter.
Would this still be good the next day? If you kept it overnight?
Absolutely! You may need to add more dressing as the rice will continue to absorb but definitely great the next day.