Rinse 1 cup of brown rice under cold water until the water runs clear.

In a cooking pot, bring 2 cups of water to a rolling boil over high heat.

Add the rinsed rice to the boiling water, reduce heat to low, cover, and simmer for 25 minutes until the rice is tender and the water is absorbed.

Remove the pot from heat and let the rice sit, covered, for 5 minutes to steam.

Preheat the oven to 400°F (200°C). Spread the cooked rice on a baking sheet and bake for 10 minutes to crisp up, then let cool completely.

While the rice cools, chop 1 cup bell peppers, 1 cup cucumbers, 1/2 cup red onion, and 1/2 cup fresh cilantro or parsley.

In a small bowl, whisk together 1/4 cup olive oil, 2 tablespoons balsamic vinegar, 1 teaspoon garlic powder, salt, and pepper.

In a large mixing bowl, combine the cooled crispy rice, chopped vegetables, and herbs. Drizzle the dressing over the salad and toss gently to coat evenly.