2 cups water

1 cup uncooked brown rice

1 cup finely chopped zucchini

1 cup finely chopped cucumber

1 cup finely chopped tomatoes

1 cup snipped fresh cilantro

1/2 cup finely chopped green onions

3 – 4 Tbsp. lemon juice

1/4 tsp. freshly ground black pepper

Sea salt, to taste

1. In a medium saucepan bring the water to boiling. Stir in rice. Return to boiling; reduce heat. Simmer, covered, 45 minutes or until rice is tender. Remove from heat and let stand covered around 10 minutes. Transfer rice to a bowl to allow to cool slightly.
2. Stir zucchini, cucumber, tomatoes, cilantro, green onions, 3 Tbsp, of the lemon juice, and the pepper into rice. Season with sea salt and additional lemon juice if needed. Cover and chill for an hour. To Store: Keep in an airtight container and store in refrigerator 2 days if you want to make ahead of time for an event.

I made this for the Easter Brunch, make sure to allow that hour to cool. This was very yummy. I also put some avocado on it to add a little something!

Recipe from Forks Over Knives Plan