Here is an old favorite from Martha Stewart Living May 2002. I usually pair it with salmon and tomato salad. I have been meaning to try it with brown rice.
RICE SALAD WITH LEMON,DILL, AND RED ONION
1 1/2 teaspoon coarse salt, plus more for cooking water
2 cup white long-grain rice
1 small red onion, finely chopped
6 tablespoons red-wine vinegar
6 tablespoons freshly squeezed lemon juice (2 lemons)
5 tablespoons extra virgin olive oil
3 teaspoons finely chopped garlic
1/2 teaspoon freshly ground pepper
6 tablespoons roughly chopped fresh dill
grated zest of 2 lemons
1. Bring a medium saucepan three-quarters full of water to a boil:add salt. Stir in rice, and return water to a boil. Reduce heat to a simmer:cook uncovered until rice is tender, about 14 minutes. Drain rice in a sieve, and transfer to a medium bowl.
2. Meanwhile, mix together red onion and vinegar in a small bowl. Let sit 5 minutes; strain onion in a sieve, discarding vinegar. Place lemon juice, oil, garlic, 1 1/2 teaspoon salt, and the pepper in another small bowl, and whisk to combine.
3. Drizzle lemon mixture over hot rice. Add reserved onion, dill, and lemon zest; toss to combine. Serve.