Balsamic Brown Rice Salad Recipe -
Balsamic Brown Rice Salad Recipe
  • READY IN 3+ hrs

Balsamic Brown Rice Salad

Recipe by  

"Easy to make, this tangy brown rice and cranberry salad makes a great party side dish."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    15 mins
  • COOK

    1 hr

    3 hrs 15 mins


  1. 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.
  2. Transfer rice to a serving bowl, and stir in onion, celery, cranberries, salad dressing, and SPLENDA® Granulated Sweetener. Cover, refrigerate, and serve cold.
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  • Note
  • Serving Size: 1/2 cup rice salad
  • This is a reduced sugar version of a recipe originally submitted by an Allrecipes home cook.

Reviews More Reviews

Most Helpful Positive Review
Feb 17, 2011

Excellent combination! I omitted Splenda and added toasted pine nuts and made my own balsamic dressing (1/2 c. evoo, 1/4 c. balsamic, 1 clove pressed garlic, 1/4 tsp dijon mustard, 1/2 tsp. honey and salt to taste). This is a great healthy lunch or side!

Most Helpful Critical Review
Mar 13, 2013

This salad was just too different with the brown rice- I'm trying it once more, but with white rice instead this time.


21 Ratings

Feb 05, 2010

Delicious! I did add a splash of straight balsamic vinegar for a little extra kick and adjusted the sweetner. I used liquid Stevia instead of Splenda.

Aug 24, 2010

This is very simple, yet very good. I used a little olive oil and straight balsamic vinegar instead of a prepared dressing. I completely omitted the sugar and added a little cumin and garlic salt instead. Yummy!

Apr 29, 2011

I didn't use the celery and subbed the Splenda out for about 3/4 tsp. of honey since we are trying to cut out all artificial sweeteners. I think I will cut down to 1/3 cup of balsamic vinaigarette next time, but that could be because of the difference in texture between the honey and Splenda. Pretty good. The kids didn't love it but the hubby and I devoured it.

Aug 29, 2011

Delicious! I wasn't crazy about adding the Splenda so after reading other reviews, I went with the liquid Stevia and some honey. Instead of plain cranberries, I had a bag of mixed cranberries and raisins and I probably doubled the amount called for in the recipe. Also added some chopped pecans! Wonderful!! This one is a keeper.

May 04, 2013

I served this as a warm salad and the whole family enjoyed it. I sauted the onions, celery, and crasins in a bit of olive oil and a sprinkle of seasoning salt. I had 3 cups of leftover brown rice that I added to the skillet. I used a few tablespoons of pomegranate balsamic vinegar which is very sweet omitting the need for the splenda or balsamic dressing. I will continue to use this as a way to use brown rice leftovers.

Jul 17, 2013

This so amazing! I had two cups of brown rice and wanted to dress it up for the other awesome recipe I was making - Pork Chops with Raspberry Sauce (you must try these together! ) I sauteed the onions and celery in oil, used about 1/4 cup straight balsamic vinegar and no sugar at all. I also served it warm and together this was one of my all time favorite recipes!


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  • Calories
  • 291 kcal
  • 15%
  • Carbohydrates
  • 46.9 g
  • 15%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 10.3 g
  • 16%
  • Fiber
  • 2.3 g
  • 9%
  • Protein
  • 3.8 g
  • 8%
  • Sodium
  • 368 mg
  • 15%

* Percent Daily Values are based on a 2,000 calorie diet.

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