Recipe by Inspired by Home Cooks
"Easy to make, this tangy brown rice and cranberry salad makes a great party side dish."
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diced red onion
balsamic vinaigrette salad dressing
SPLENDA® No Calorie Sweetener, Granulated
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!
This salad was just too different with the brown rice- I'm trying it once more, but with white rice instead this time.
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.
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!
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.
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.
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!
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Balsamic Brown Rice Salad
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 93
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