BROWN RICE SALAD
A delicious, nutty rice salad that is a meal on its own or fantastic to take to a BBQ as an impressive side dish.
Provided by JNS381
Categories Beginner Cook
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Cook brown rice until tender, allow to cool.
- To prepare the dressing put the ingredients into a large jar with a tight fitting lid and shake well. Put aside.
- In a large bowl add the rice and all other salad ingredients.
- Pour over the dressing and mix through. The flavours improve on standing as the rice soaks in the dressing. Enjoy!
BROWN RICE SALAD
Steps:
- In a 10-inch saute pan over medium heat, fry the bacon until crisp. Drain, crumble, and set aside. Reserve 1 tablespoon of the bacon fat.
- Add the red onion to the pan and cook until translucent, approximately 5 to 6 minutes. Add the vinegar, chicken broth, mustard, sugar, salt, and pepper to the pan and stir to combine. Add the bacon back to the pan along with the rice and cook, stirring occasionally, until the liquid is absorbed, approximately 7 to 10 minutes. Stir in the dill. Allow to cool slightly before serving.
- Preheat the oven to 375 degrees F.
- Place the rice into an 8-inch square glass baking dish.
- Bring the water, 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.
- After 1 hour, remove cover and fluff the rice with a fork. Serve immediately.
BROWN AND WILD RICE SALAD
This wild rice salad, developed by the Light & Tasty Test Kitchen, is twice as nice since it stars both brown and wild rice! Tangy raspberry vinegar complements the nutty flavor of the rice, while dried cranberries provide unexpected bursts of sweetness.
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the rice, onion, cranberries, pecans and parsley. In a small bowl, whisk together the oil, vinegar, honey, salt and pepper. Pour over salad and toss to coat.
Nutrition Facts : Calories 343 calories, Fat 12g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 450mg sodium, Carbohydrate 55g carbohydrate (0 sugars, Fiber 5g fiber), Protein 6g protein.
MEDITERRANEAN BROWN RICE SALAD
My family and friends all love this salad, which they've referred to as "the Greek salad." The recipe makes enough to feed a crowd, so it's a perfect bring-along for a big party. No matter what you're looking for-something with the Greek flavors you love, or just a healthy, simple salad-it will not disappoint! If you'd like, substitute orzo for the rice. -Sarah Hawkins, Wanatah, Indiana
Provided by Taste of Home
Categories Lunch
Time 1h5m
Yield 12 servings.
Number Of Ingredients 13
Steps:
- In a saucepan, combine rice and water; bring to a boil. Reduce heat; simmer, covered, until rice is tender and liquid is absorbed, 35-40 minutes., Meanwhile, place vinegars, garlic, pepper and salt in bowl and whisk together. While whisking, gradually add oil in a steady stream. Stir in basil., Place spinach in a large bowl; add cooked rice. Stir in tomatoes, green onions and dressing; toss until spinach is wilted. Gently stir in feta. Loosely cover and refrigerate 2 hours or until cold.
Nutrition Facts : Calories 55 calories, Fat 3g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 291mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 1g fiber), Protein 4g protein.
AMAZING BROWN RICE SALAD
A delicious brown rice salad recipe I concocted myself. Everyone loves it. Great to take to parties as a side dish.
Provided by Suzanne Gwinn
Categories Salad Grains Rice Salad Recipes
Time 3h15m
Yield 4
Number Of Ingredients 7
Steps:
- In a saucepan, bring water to a boil. Stir in rice, cover, and reduce heat to low. Simmer for 45 to 60 minutes, or until done.
- Transfer rice to a serving bowl, and stir in onion, celery, cranberries, salad dressing and sugar. Cover, refrigerate, and serve cold.
Nutrition Facts : Calories 302 calories, Carbohydrate 49.7 g, Fat 10.3 g, Fiber 2.3 g, Protein 3.8 g, SaturatedFat 1.3 g, Sodium 364.6 mg, Sugar 9.9 g
MEXICAN BROWN RICE SALAD
Provided by Patrick and Gina Neely : Food Network
Time 30m
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- Preheat the grill to medium-high heat.
- Brush corn with olive oil, and season with salt and pepper. Grill for 5 to 6 minutes, rotating on all sides, until the corn has some nice charred spots. Let cool and remove corn kernels from the cob.
- Add corn, brown rice, beans, red bell pepper, jalapeno, and green onions to a large bowl.
- In a smaller bowl, whisk together the olive oil, lime juice, cumin, garlic, cilantro, and salt and pepper. Fold dressing into the veggies and top with the crumbled cheese and toss.
Nutrition Facts : Calories 336 calorie, Fat 13 grams, SaturatedFat 3 grams, Cholesterol 3 milligrams, Sodium 422 milligrams, Carbohydrate 41 grams, Fiber 11 grams, Protein 16 grams, Sugar 5 grams
WILD- AND BROWN-RICE SALAD
Our rice salad, which can be served chilled or at room temperature, includes three types of the grain -- wild, brown, and brown basmati -- as well as tomatoes, cucumber, celery, onion, and peppers. Any combination of rice or commercial blend of rice would work well in this recipe.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 12
Steps:
- In a small bowl, whisk together the olive oil, balsamic vinegar, salt, pepper, and mustard; set aside.
- Place the wild rice, brown rice, yellow pepper, red onion, celery, cucumber, cherry tomatoes, and cilantro in a medium bowl. Add the dressing, and toss well to combine. Transfer to a serving bowl.
Nutrition Facts : Calories 152 g, Fat 2 g, Fiber 4 g, Protein 2 g, Sodium 136 g
BROWN RICE AND BLACK BEAN SALAD
This is one of our summer staples. It goes together quickly and easily; it's good for you and yummy. It's also very versatile. The first night it's a stand-alone salad; the second night, heat a portion in a pan with an additional canned veggie and it's a side dish. If you have a favorite veggie, add that; if you hate corn, leave it out. Have fun and eat without guilt!
Provided by Ammaliatrice
Categories Salad Grains Rice Salad Recipes
Time 2h
Yield 24
Number Of Ingredients 12
Steps:
- Bring the brown rice, water, olive oil, and 1//2 teaspoon salt to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 45 to 50 minutes. Scrape into a mixing bowl, fluff with a fork, and refrigerate to room temperature.
- Stir the collard greens, black beans, green peas, corn, green chiles, olives, and tomatoes into the cooled rice until evenly mixed. Season to taste with salt and pepper before serving.
Nutrition Facts : Calories 87.2 calories, Carbohydrate 16 g, Fat 1.7 g, Fiber 2 g, Protein 2.6 g, SaturatedFat 0.2 g, Sodium 324.2 mg, Sugar 1.7 g
TOMATO BASIL CUCUMBER SALAD WITH FETA CHEESE AND BROWN RICE
Make and share this Tomato Basil Cucumber Salad With Feta Cheese and Brown Rice recipe from Food.com.
Provided by Simply Fresh Cooking
Categories Brown Rice
Time 45m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Bring a large pot of water to a boil (about 4 quarts). Add rice and boil for 30-40 minutes, or until rice is tender. Drain and rinse rice under cold water.
- In a large bowl add cooked rice, cucumber, tomatoes, feta, basil, and parsley; set aside.
- In a small mixing bowl add the juice of the lemon (discarding any seeds), vinegar, salt, and pepper. Slowly pour in the olive oil while whisking to make the dressing.
- Pour dressing mixture over rice bowl and combine. Serve immediately or chill in the refrigerator until ready to use.
Nutrition Facts : Calories 379.3, Fat 19.1, SaturatedFat 7.6, Cholesterol 35.7, Sodium 505.5, Carbohydrate 42.7, Fiber 3, Sugar 4.7, Protein 10.5
BROWN RICE SALAD WITH CITRUS-THAI BASIL VINAIGRETTE
Steps:
- Combine rice and vegetables in a large bowl. Add the vinaigrette and stir to combine. Let the salad sit at room temperature for 30 minutes before serving. Garnish with desired herbs.
- Combine all ingredients in a blender and blend for 1 minute
MEDITERRANEAN BROWN RICE SALAD
This is a favorite of mine! My stepmom and I first made this my freshman year in college as an experiment, and I have been making it ever since. May be served hot or cold.
Provided by Anne
Categories Salad Grains Rice Salad Recipes
Time 1h
Yield 6
Number Of Ingredients 12
Steps:
- Bring brown rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low; cover and simmer until rice is tender and the liquid is absorbed, 45 to 50 minutes.
- Combine red bell pepper, peas, raisins, onion, and olives in a bowl.
- Whisk vegetable oil, vinegar, and mustard together in a separate bowl for the balsamic dressing.
- Stir brown rice and balsamic dressing into vegetable mixture. Season with salt and black pepper.
- Top brown rice and vegetables with feta cheese before serving.
Nutrition Facts : Calories 451.4 calories, Carbohydrate 54.6 g, Cholesterol 9.3 mg, Fat 23.5 g, Fiber 3.6 g, Protein 7.1 g, SaturatedFat 4.4 g, Sodium 273.4 mg, Sugar 12.4 g
BROWN RICE SALAD
Bottled salad dressing gives just the right amount of punch to this cold rice and bean salad that's perfect for warm summer picnics. -Rosemarie Bush of Bangor, Pennsylvania
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, combine the first eight ingredients. Add salad dressing; toss to coat. Cover and refrigerate until chilled.
Nutrition Facts : Calories 162 calories, Fat 1g fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 522mg sodium, Carbohydrate 32g carbohydrate (4g sugars, Fiber 6g fiber), Protein 7g protein. Diabetic Exchanges
COLD ASIAN BROWN RICE SALAD
I got this recipe from a friend who wrote it out for me from memory but never told me where it came from. It is a yummy blend of brown rice, veggies and my favorites- garlic and sesame oil. Serve it cold- we eat it at our summer beach bar-b-ques with grilled chicken. Yummm! Note: My friend recommened you start with 1 tsp sesame oil and add more to taste. Also- don't even think of trying to subsitute any other vinegar for the rice wine vinegar :0)
Provided by kda949
Categories Brown Rice
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Cook the brown rice according to package. Or try it the way my friend says she makes it- boil it like pasta in a couple quarts of water and drain! I haven't tried this yet- let me know how it works.
- Meanwhile, prepare dressing and veggies.
- Toss rice with dressing and cool in fridge.
- Once cooled, add veggies and toss.
- If not serving right away, reserve peanuts until just before serving so they will not get soggy.
- Serve cold.
BROWN-RICE SALAD WITH SPINACH AND TOMATOES
Nutty brown rice makes a tasty fiber-rich addition to salads.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 50m
Number Of Ingredients 10
Steps:
- In a large bowl, whisk together oil, vinegar, dill, garlic, and sugar. Season generously with salt and pepper. Add rice, cucumber, spinach, and tomatoes; toss to combine.
Nutrition Facts : Calories 203 g, Cholesterol 1 g, Fat 8 g, Fiber 3 g, Protein 4 g
CRUNCHY VEGETABLE AND BROWN RICE SALAD
Categories Salad Rice Vegetable Quick & Easy High Fiber Low/No Sugar Summer Gourmet
Yield Serves 4
Number Of Ingredients 13
Steps:
- Fill a 2-quart saucepan three fourths full with salted water and bring to a boil. Add rice and boil, uncovered, stirring occasionally, until al dente, about 25 minutes. Drain rice in a colander and rinse under cold running water until cool. Drain rice well.
- While rice is cooking, cut zucchini, celery, carrot, and bell pepper into 1/4-inch dice. Remove tough stems from arugula and chop leaves. Chop scallions.
- Have ready a bowl of ice and cold water. In a saucepan of boiling salted water blanch zucchini, celery, carrot, and bell pepper 1 minute. Drain vegetables in a sieve and transfer to ice water to stop cooking. Drain vegetables well.
- In a large bowl whisk together lemon juice, broth, mustard, oil, salt, and pepper. Add rice, blanched vegetables, arugula, and scallions, tossing to combine well, and season with salt and pepper. Serve salad at room temperature.
BROWN RICE BELGIAN ENDIVE SALAD
Need a healthy snack or lunch that will keep you full? Belgian endive and brown rice make for a refreshing lunch. For more than one serving, just multiply. This recipe would be great for summer or fall picnics, too! Add finely chopped fruit such as oranges or apples.
Provided by kekadu
Categories Salad Green Salad Recipes
Time 1h25m
Yield 2
Number Of Ingredients 7
Steps:
- Bring the brown rice and water to a boil in a saucepan. Reduce heat to medium-low; cover the saucepan and simmer until the rice is tender and the liquid has been absorbed, 45 to 50 minutes. Allow the rice to cool.
- Place the rice, endive, and red onion in a large bowl. Drizzle the balsamic vinegar and olive oil on top, and season with salt and pepper. Mix thoroughly.
Nutrition Facts : Calories 249.6 calories, Carbohydrate 39.4 g, Fat 8.3 g, Fiber 10.2 g, Protein 6.1 g, SaturatedFat 1.3 g, Sodium 65.3 mg, Sugar 3.1 g
BROWN RICE AND BARLEY SALAD WITH SPROUTED RED LENTILS AND GREEN BEANS
This hearty salad, dressed with a creamy, spicy dressing, can be made with a number of different grains. I've been making iterations of this hearty whole grain salad tossed with a creamy, curry-spiced dressing since my earliest days of vegetarian cooking. My choice of grains for this version was a function of what I found in my pantry and my refrigerator: -- enough brown rice and barley to combine for a salad but not enough for a more substantial dish. Farro or spelt would also work. The split red lentils, soaked just long enough to soften and begin to sprout, contribute color and texture along with their grassy flavor. Tossing the grains with lemon juice while they're still warm intensifies the flavors in the salad.
Provided by Martha Rose Shulman
Categories dinner, lunch, salads and dressings, vegetables, appetizer, main course, side dish
Yield Serves 6
Number Of Ingredients 20
Steps:
- To cook barley, bring 1 quart water to a boil in a medium-size saucepan, add salt to taste and barley. Boil like pasta for 40 to 50 minutes, until tender (some stores now sell par-boiled barley, which takes 15 to 20 minutes - not the 10 minutes that the package says to cook it). Turn off heat, drain, return barley to the pot, cover pot with a towel and return lid. Let sit for 10 minutes or longer.
- While barley is cooking, cook rice in another saucepan. Combine with 1 cup and plus 2 tablespoons water and salt to taste and bring to a boil. Reduce heat, cover and simmer over low heat for 30 to 40 minutes, until water has been absorbed by the rice. Turn off heat, cover pot with a dish towel and return lid. Let sit for 10 minutes or longer.
- Transfer cooked barley and rice to a bowl (you should have 2 1/2 to 3 cups cooked grains) and toss with 2 tablespoons fresh lemon juice. Allow to cool if desired.
- Make dressing. In a bowl or jar, whisk or shake together mayonnaise, yogurt, curry powder, ground cumin, chili powder, lemon juice, salt, and grapeseed oil. The mixture should be creamy. Taste and adjust salt.
- Combine all of the salad ingredients except the nigella seeds and toss with dressing. Transfer to a platter, a salad bowl or individual plates. Sprinkle nigella seeds over each serving.
Nutrition Facts : @context http, Calories 249, UnsaturatedFat 11 grams, Carbohydrate 31 grams, Fat 13 grams, Fiber 4 grams, Protein 5 grams, SaturatedFat 2 grams, Sodium 266 milligrams, Sugar 6 grams
BROWN RICE CHUTNEY SALAD
A simple rice salad in a cafe inspired thoughts of adding Indian spices and chutney to this dish. To fire things up, mix in a small amount of hot chili oil, tasting carefully as you go. -Brooke Martin, Greenfield, Minnesota
Provided by Taste of Home
Categories Lunch Side Dishes
Time 30m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- In a large bowl, whisk the first six ingredients. Add the rice, carrots, cranberries, red pepper and green onions; toss to coat. Cover and refrigerate for several hours., Just before serving, add spinach and apple; toss to combine. Sprinkle with cashews.
Nutrition Facts : Calories 469 calories, Fat 17g fat (3g saturated fat), Cholesterol 0 cholesterol, Sodium 314mg sodium, Carbohydrate 72g carbohydrate (19g sugars, Fiber 7g fiber), Protein 9g protein.
BROWN RICE, TOMATO AND BASIL SALAD
Categories Salad Herb Tomato Picnic Vegetarian Lunch Basil Summer Vegan Brown Rice Bon Appétit Sugar Conscious Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 8
Steps:
- Bring 2 1/4 cups water to boil in heavy medium saucepan. Mix in rice and salt. Cover, reduce heat to low and simmer until rice is tender and water is absorbed, about 40 minutes. Transfer rice to large bowl; fluff with fork and cool.
- Whisk vinegar and sugar in small bowl. Gradually whisk in oil. Pour over rice. Add tomatoes and basil and toss to combine. Season with salt and pepper. (Can be made 6 hours ahead. Cover; chill. Bring to room temperature before serving.)
BROWN RICE SALAD WITH CRUNCHY SPROUTS AND SEEDS
Provided by Bon Appétit Test Kitchen
Categories Salad Rice Side Vegetarian High Fiber Lunch Almond Legume Zucchini Healthy Low Cholesterol Vegan Seed Bon Appétit Sugar Conscious
Yield Makes 8 servings
Number Of Ingredients 13
Steps:
- Purée chives, oil, 2 tablespoons lemon juice, and 1 teaspoon salt in a food processor until smooth. Strain chive vinaigrette through a fine-mesh sieve into a small bowl.
- Cook dried sprouted legumes in a large pot of lightly salted boiling water until just tender, about 5 minutes. Cover pot; remove from heat. Let stand for 3 minutes; drain. Rinse legumes under cold water to cool; drain. Transfer to a large bowl. DO AHEAD: Vinaigrette and legumes can be made 1 day ahead. Cover separately; chill.
- Add zucchini, rice, scallions, seeds, nuts, and chive vinaigrette to bowl with legumes; toss to combine. Season to taste with salt, pepper, and more lemon juice, if desired.
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