Reviewed: Oct. 27, 2009

This salad is sensational! And so quick and easy to do (especially if you have a rice cooker). I made it exactly as the recipe instructed, it came out delicious and everyone wanted more. No leftovers, so I'm making more this morning! SUZANNEHENDRIX, this recipe is truly amazing :-)

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Kerryda

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Reviewed: Sep. 29, 2009

This is a great basic recipe for a quick lunch/snack, and soooo easy to make! Like others, I added a few more ingredients to the mix. A can of red kidney beans, and handful of shredded spinach, and some wild rice mixed in make for a complete meal in a bowl. I also swapped the cranberries for fresh black seedless grapes a couple of times, which was awesome too. Thanks for the recipe SUZANNEHENDRIX. :)

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NIKKIESIMAGE

Cooking Level: Expert

Home Town: Sudbury, Ontario, Canada

Living In: Columbus, Ohio, USA

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Reviewed: Sep. 7, 2009

This is a really tasty dish. It is definitely better the next day. I will make this again but next time I will try some of the things the other reviewers mentioned(adding carrots, sliced almonds or chicken).

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Katerkat

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Reviewed: Aug. 17, 2009

I really liked this recipe. I would never have thought of putting these ingredients together, but I think it makes a great side dish. Thanks for the recipe!

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petey

Cooking Level: Expert

Home Town: Tehachapi, California, USA

Living In: Princeton, Oregon, USA

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Reviewed: Aug. 11, 2009

Took this salad to a block watch party. Everyone loved it. I added some shredded chicken to this the next day and it was fantastic.

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Angie

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Reviewed: Aug. 7, 2009

Just made it, and love it freshly made, but I'm predicting it'll taste even better for my picnic tomorrow! I added carrot for some more color and crunch. I forgot to buy the red onion, so I minced a small yellow onion very fine in the mini chopper instead. I only gave 4 stars because I'm not sure my family will love it or not. But will edit rating when I find out.

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BECBUD

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Reviewed: Jun. 21, 2009

I used Minute Rice and it came out fine, though I added a bit more sugar. Sitting in the fridge definitely helped the flavor!

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sunny

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Reviewed: May 31, 2009

This was so easy and very good. I used my rice steamer which requires equal parts rice and water. I also used vegetable broth instead of water. Makes it even tastier! We packed it in a cooler and enjoyed it on the lake. I will make this again soon! Thank You.

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Southern Tomato

Cooking Level: Expert

Home Town: Greenville, South Carolina, USA

Living In: Travelers Rest, South Carolina, USA

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Reviewed: Dec. 23, 2008

This recipe is simple, delicious, and healthy. Sometimes we add some slivered almonds or even flaxseeds on top for a little crunch.

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Dana

Cooking Level: Intermediate

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Reviewed: Nov. 11, 2008

Makes alot! I can cut it in 1/2 and it's still too much for two of us at one meal but that also leaves leftovers!

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Amy

Cooking Level: Expert

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Reviewed: Nov. 10, 2008

I don't often review recipes, but I must make an exception for this...The balsamic vinegrette salad dressing smelt and tasted so bad that I did not want to eat for another three hours after it. I will never ever even attempt to make this again.

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Robert Cooper

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Reviewed: Oct. 14, 2008

Awesome recipe, I also added a half cup of thinly sliced carrots and toasted almonds. It's great!

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ROBYNSHERE

Cooking Level: Intermediate

Home Town: Fullerton, California, USA

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Reviewed: Sep. 23, 2008

Thanks for the inspiration! Used diced carrots and cucumber, toasted almonds and cranberries w/ balsamic vinaigrette on leftover brown rice for a delicious & healthy lunch in minutes.

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22032

Cooking Level: Intermediate

Living In: Fairfax, Virginia, USA

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Reviewed: Sep. 9, 2008

I have made this recipe several times as it travels well for camping. Because you add the dressing while the rice is still hot I've found that the rice soaks it up and can leave the salad on the dry side. We always double the dressing recipe add half when preparing the salad and reserve half for adding after the salad has cooled.

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bbshop

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Reviewed: Aug. 29, 2008

I did not care for this recipe. I did everything according to the directions and we did not eat it.

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Momcookingagain

Cooking Level: Intermediate

Home Town: Fairfax, Minnesota, USA

Living In: Cold Spring, Minnesota, USA

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Reviewed: Aug. 15, 2008

Very tasty recipe. I used raspberry vinagrette and dried cherries and also stirred in toasted slivered almonds at the last minute. Leftovers are great with diced chicken added.

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Ginny

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Reviewed: Aug. 12, 2008

Easy to make. I made the brown rice the night before so I could add everything else in the morning & be done. Since we like cranberries I added more. I may try using raspberry vinaigrette next time instead of the balsamic.

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PPK

Living In: Watertown, South Dakota, USA

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Reviewed: Aug. 11, 2008

great, quick recipe. First time yesterday, a big hit.

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STEVEUPEARLY

Cooking Level: Intermediate

Living In: Boston, Massachusetts, USA

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Reviewed: Aug. 9, 2008

Very, very good! I used pearl onions instead of red onions since I'm not a big onion fan, and I used chopped pecans instead of celery. The cranberries and balsamic were an oddly good combination. I made it for a pot luck at work and got a thumbs up!

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Sara

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Reviewed: Aug. 7, 2008

Everyone loved it - even my husband who doesn't like brown rice! Made this salad for "health" night at our church. We're studying Daniel and the goal was to eat like he would have for one night. No sugar was allowed, but the cranberries were sweet enough, you really don't need it! It seems like a strange mix of ingredients, but trust me - it's delish!

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WENDY

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Amazing Brown Rice Salad

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