Place 1 cup brown rice in a fine-mesh sieve and rinse under cold running water for 30–45 seconds, swirling with your hand, until the water runs clearer. Drain well.

Cook rice

In a small saucepan combine the rinsed rice, 2 cups water, 1 tsp kosher salt, and 1 tbsp olive oil. Bring to a gentle boil over medium-high heat uncovered.

Simmer

Once boiling, reduce heat to low, cover the pan with a tight-fitting lid, and simmer for 40–45 minutes until the water is absorbed and rice is tender. Avoid lifting the lid during this time.

Rest and fluff

Remove the pan from heat and let rice rest, covered, for 10 minutes. Uncover and fluff with a fork. Taste and adjust salt if needed. Keep covered while you prepare the salad so it stays warm (or let cool if you prefer room-temperature rice).

Fresh Tossed Greens

Prepare vegetables

While rice cooks, rinse and dry 4 cups mixed salad greens thoroughly (use a salad spinner or pat dry with towels). Halve 8 cherry tomatoes. Peel and thinly slice 1/2 cucumber and measure out 2 tablespoons thinly sliced red onion.

Make dressing

In a small bowl or jar combine 1 tablespoon fresh lemon juice, 1 tablespoon extra-virgin olive oil, 1/4 tsp salt, and 1/8 tsp black pepper. Whisk or shake until emulsified and taste; adjust acidity or seasoning to preference.

Toss salad

Place the dried greens, cherry tomatoes, cucumber slices, and red onion in a large bowl. Drizzle the dressing over the salad and toss gently until evenly coated. Season with additional salt or pepper to taste.

Assemble plate

Spoon one scoop (about 1/2 to 3/4 cup) of the cooked brown rice onto the plate or into a bowl, then add a generous portion of the dressed greens beside or on top of the rice. Optionally sprinkle 1 tbsp toasted seeds/nuts and/or 1 tbsp crumbled feta or grated Parmesan over the salad for texture and flavor.