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.
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
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.
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!
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.
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
THE BEST EVER BROWN RICE SALAD
I'm not a huge fan of brown rice but once I'd tasted this salad I just couldn't get enough. It's very refreshing and versitile and everyone I know loves it.
Provided by meshell b
Categories Brown Rice
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Place the lemon juice, olive oil, vinegar and worcestershire sauce in a screw top jar and shake well.
- Cook the brown rice acording to the packet instructions, drain and place in a bowl. While the rice is still warm, mix in all the other ingredients including the dressing, stir thoroughly.
- Serve at room temperature.
Nutrition Facts : Calories 478, Fat 28.6, SaturatedFat 5, Sodium 234.7, Carbohydrate 49.6, Fiber 3.3, Sugar 3.4, Protein 9.3
BROWN RICE SALAD
A scrumptious salad bursting with flavor and textures is tossed with a creamy vinaigrette dressing!
Provided by dakota kelly
Categories Salad Grains Rice Salad Recipes
Time 2h20m
Yield 8
Number Of Ingredients 16
Steps:
- Place rice and water in a medium saucepan, and bring to a boil. Reduce heat to low, cover, and simmer 45 to 60 minutes.
- In a medium bowl, mix the sour cream, red wine vinegar, lime juice, honey, cumin, chili powder, salt, and pepper. Refrigerate until ready to use.
- Place bacon in a skillet. Cook over medium high heat until evenly brown. Drain, crumble, and set aside.
- In a large bowl, mix the rice, dressing mixture, bacon, bell pepper, green onions, peas, almonds, and cilantro. Chill at least 1 hour before serving.
Nutrition Facts : Calories 202.9 calories, Carbohydrate 30.5 g, Cholesterol 13.7 mg, Fat 6.8 g, Fiber 3.3 g, Protein 5.4 g, SaturatedFat 2.8 g, Sodium 143.6 mg, Sugar 3.3 g
CURRIED BROWN RICE SALAD
Whenever she needs a potluck salad, Carol Dodds turns to this tried-and-true favorite. "It's among my most requested recipes-everyone raves about it," she writes from Aurora, Ontario. "Folks love the crunch from the chopped apple and toasted almonds. And I love that I can cook the rice ahead...then it's just a few simple steps to complete it later."
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 6 cups.
Number Of Ingredients 9
Steps:
- In a large bowl, combine the rice, apple, raisins, onion and almonds. In another bowl, combine the remaining ingredients. Pour over rice mixture and stir to combine. Refrigerate for at least 1 hour before serving.
Nutrition Facts : Calories 205 calories, Fat 7g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 194mg sodium, Carbohydrate 32g carbohydrate (0 sugars, Fiber 4g fiber), Protein 5g protein. Diabetic Exchanges
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- Purée chives, oil, 2 Tbsp. lemon juice, and 1 tsp. 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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