Best Brown Rice Salad With Apples Recipes

BRUSSELS SPROUTS, APPLE AND BROWN RICE SALAD

Brussels Sprouts, Apple and Brown Rice Salad image

Provided by Michael Symon : Food Network

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 10

Ingredients

1/4 cup plus 2 tablespoons extra-virgin olive oil
1/4 cup plus 2 tablespoons apple cider vinegar
Juice of 1 lemon
2 teaspoons Dijon mustard
2 tablespoons grated fresh ginger
Kosher salt and freshly ground black pepper
4 cups Brussels sprouts
1 Granny Smith apple, unpeeled, cored and thinly sliced
1 cup cooked brown basmati rice, at room temperature
2 tablespoons finely chopped fresh flat-leaf parsley

Steps:

In a large bowl, whisk together the olive oil, vinegar, lemon juice, mustard and ginger. Season with a pinch of salt and a twist of black pepper.
To shave the Brussels sprouts, use a food processor fitted with the slicing blade, a mandoline or a very sharp knife and a steady hand. Add the shaved Brussels sprouts to the bowl with the vinaigrette.
To the shaved Brussels sprouts, add the apple, brown rice and parsley and toss together. Taste and add salt and pepper if needed.

GRANDMA'S APPLES AND RICE

Grandma's Apples and Rice image

LIKE MOST women of her generation, my husband's grandmother was a "no-measure cook". This recipe of hers suffered as it was handed down, so I made an effort to work out the kinks. Finally, my husband pronounced the results as good as he remembered, and we declared it the "official" recipe. -Joan Kasura, Silver Spring, Maryland

Provided by Taste of Home

Categories Side Dishes

Time 50m

Yield 6-8 servings.

Number Of Ingredients 7

Ingredients

1-1/4 cups uncooked brown rice
4 tablespoons butter, divided
2-1/2 cups chunky applesauce
1 cup diced peeled apples
1/4 cup packed brown sugar
1-3/4 teaspoons ground cinnamon, divided
Dash salt

Steps:

Cook rice according to package directions. Stir 2 tablespoons butter into hot rice. Add applesauce, apples, brown sugar, 1-1/2 teaspoons cinnamon and salt. Spoon into a greased deep 2-qt. baking dish. Dot with remaining butter; sprinkle with remaining cinnamon. Bake, uncovered, at 350° for 35 minutes or until heated through. Serve warm or cold.

Nutrition Facts : Calories 253 calories, Fat 7g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 83mg sodium, Carbohydrate 47g carbohydrate (23g sugars, Fiber 3g fiber), Protein 3g protein.

BROWN RICE SALAD WITH APPLES

Brown Rice Salad with Apples image

Make and share this Brown Rice Salad with Apples recipe from Food.com.

Provided by gcbro

Categories Brown Rice

Time 1h

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

3 cups brown rice, cooked
1 granny smith apple, diced
2 celery ribs, finely chopped
1 red bell pepper, chopped
1/2 bunch green onion, chopped
1/2 cup walnut pieces
1 cup cooked chicken, cubed
3 tablespoons flat leaf parsley, chopped
1/4 cup apple cider vinegar
2 tablespoons lemon juice
3 tablespoons olive oil
salt and pepper, to taste

Steps:

In a mixing bowl, combine cooked rice with all other ingredients.
Toss mixture lightly.
Serve at room temperature or chilled.

Nutrition Facts : Calories 530.9, Fat 17.5, SaturatedFat 2.5, Cholesterol 17.5, Sodium 38.8, Carbohydrate 78.9, Fiber 5.4, Sugar 4.9, Protein 15.3

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

Ingredients

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

APPLE RICE SALAD

Apple Rice Salad image

With the classic combination of apples, celery and walnuts, this creamy side tastes like a jazzed up version of Waldorf salad. It complements most meat entrees or can be served on a bed of lettuce as a vegetarian dish.-Linda Bankauskas, Ann Arbor, Michigan

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 8 servings.

Number Of Ingredients 11

Ingredients

3 cups cooked wild rice
2 cups chopped apples
1 cup chopped walnuts
2 celery ribs, chopped
1/2 cup dried cranberries
1/4 cup unsweetened apple juice
3/4 cup plain yogurt
3/4 cup mayonnaise
4 teaspoons honey
1/2 teaspoon salt
1/4 teaspoon ground cinnamon

Steps:

In a large bowl, combine the rice, apples, walnuts, celery, cranberries and juice. In a small bowl, combine the remaining ingredients. Add to rice mixture and toss to coat. Refrigerate for at least 1 hour before serving.

Nutrition Facts :