Best Brown Rice Salad With Apples Recipes

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WALDORF BROWN RICE SALAD



Waldorf Brown Rice Salad image

This recipe comes from the Favorite Brand Name Recipes cookbook 'WHOLE-GRAIN COOKING' & is one of my favorites, since it includes brown rice & raisins!

Provided by Sydney Mike

Categories     Brown Rice

Time 10m

Yield 6 serving(s)

Number Of Ingredients 9

2 medium apples (Golden Delicious or Cortland)
1 tablespoon lemon juice
2 cups cooked whole grain brown rice
1/2 cup celery, chopped
1/2 cup walnuts, chopped
1/2 cup raisins or 1/2 cup dried sweetened cranberries
1/2 cup fat-free mayonnaise
3/4 cup nonfat vanilla yogurt
salad greens (optional)

Steps:

  • Wash, core & dice apples.
  • Place apples in large bowl & toss with lemon juice.
  • Add cooked brown rice, celery, nuts & raisins, & toss to combine.
  • In medium bowl, combine mayonnaise & yogurt, blending well.
  • Fold into rice mixture.
  • If desired, serve over salad greens.

BROWN RICE WITH APPLES AND CRANBERRIES



Brown Rice With Apples and Cranberries image

This dish is inspired by a wild rice salad recipe of Martha Stewart's. It is good cold or room temperature, but I prefer it heated up. It is better to make it at least a day before and refrigerate it. This gives the flavors time to blend.

Provided by carolinajewel

Categories     Brown Rice

Time 1h30m

Yield 10 serving(s)

Number Of Ingredients 15

1 1/2 cups brown rice
2 1/2 cups water
2 tablespoons unsalted butter, divided
1 teaspoon kosher salt
1 rome apple, cored and cut into 1/4 inch dice
1 pinch ground cloves
2 tablespoons extra virgin olive oil
2 celery ribs, cut into 1/4 inch dice
1 large onion, cut into 1/4 inch dice
1/2 cup dried cranberries
salt and pepper, to taste
4 tablespoons apple cider vinegar
6 tablespoons balsamic vinegar
2 tablespoons lemon juice
2 tablespoons water

Steps:

  • For Baked Brown Rice:Preheat the oven to 375 degrees F.Place the rice into an 8-inch square glass baking dish.
  • Bring the water, 1 Tablespoon butter, and salt just to a boil in a kettle or covered saucepan. Once the water boils, pour it over the rice, stir to combine, and cover the dish tightly with heavy-duty aluminum foil. Bake on the middle rack of the oven for 1 hour. At this point, rice can be refrigerated for several days.
  • For the rice dish: Place the rice in a bowl. Melt 1 Tablespoon butter in a medium skillet. Saute the apple with the pinch of cloves until golden and softened a bit.Transfer to the bowl of rice.
  • In the same skillet, heat the olive oil. Saute the celery and onion until translucent. Transfer to the bowl with the rice mixture. Add the cranberries. Mix and salt and pepper to taste.
  • In a small bowl, combine the vinegars, lemon juice and water. Pour over the rice and combine well. Refrigerate to store.

Nutrition Facts : Calories 165.7, Fat 5.9, SaturatedFat 2, Cholesterol 6.1, Sodium 185.4, Carbohydrate 26, Fiber 1.9, Sugar 2.8, Protein 2.5

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