Combine the cooked rice, apples, celery, bell peppers, green onions, and parsley in a large mixing bowl.
In a small bowl, whisk together the lemon juice, apple cider vinegar, and vegetable oil. (You can also shake up the dressing in a mason jar.) Pour the dressing over the salad and toss to coat.
Season the rice salad with salt and pepper to taste. Serve at room temperature or chilled. If you chill the salad fore later, give it a stir before serving.
Notes
I use instant brown rice to keep the cooking time down. Regular brown rice takes about 45 minutes to cook, so plan accordingly or make a batch ahead of time.