Recipe by Suzanne Gwinn
"A delicious brown rice salad recipe I concocted myself. Everyone loves it. Great to take to parties as a side dish."
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diced red onion
balsamic vinaigrette salad dressing
I followed the directions exactly as stated, except that I let the rice cool before adding the other ingredients. It was delicious and wasn't sticky, clumpy or mushy. I'll be making this again.
It was ok. I added some chopped carrots to the mix. Definitely must eat right away-- not very good as left overs because the rice seems to get mushy after a day. Will make again.
This was very good and versitile. I added some shredded carrots for color and the next day added leftover chicken for a lunch. Thank you.
Oh my gosh ! My family LOVED this recipe. My husband, my 4 year old son, 7 year old daughter and I really loved every bite of this recipe.
I did not have balsamic vinaigrette salad dressing. So I used 1/4 cup balsamic vinager and 1/4 cup fat free italian dressing. The taste was magnificent. I will make again !!!!!!!
Wow! I found this recipe and whipped it up at the last minute. Boy, was I impressed. This is really yummy. I omitted the celery since I did not have any but did not miss it. I did not have any premade balsamic dressing so I made some using a Good Seasons garlic and herb packet and balsamic vinegar. I can't wait to make this again. Thanks for the recipe.
With a good, sweet dressing, this is a pretty good salad. If your vinaigrette is savory instead of sweet, I don't think it would be as good. I used a brown-wild rice blend because it looked more festive, but brown would taste good, too, I'm sure.
This is a great recipe. Easy to prepare and fabulous variety of textures and flavors.
My husband and I loved this. He packs a lunch every day, and this is perfect for hot summer days, when a sandwich is just too much. Better even the second day, or make it early in the day for that night. A definite keeper.
* Percent Daily Values are based on a 2,000 calorie diet.
Amazing Brown Rice Salad
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 302
** Calories from Fat: 93
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