Brown Rice Salad Recipe - Allrecipes.com
Brown Rice Salad Recipe
  • READY IN ABOUT hrs

Brown Rice Salad

Recipe by  

"A scrumptious salad bursting with flavor and textures is tossed with a creamy vinaigrette dressing!"

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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  • PREP

    20 mins
  • COOK

    1 hr
  • READY IN

    2 hrs 20 mins

Directions

  1. Place rice and water in a medium saucepan, and bring to a boil. Reduce heat to low, cover, and simmer 45 to 60 minutes.
  2. 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.
  3. Place bacon in a skillet. Cook over medium high heat until evenly brown. Drain, crumble, and set aside.
  4. 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.
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Reviews More Reviews

Most Helpful Positive Review
Jun 27, 2003

I enjoyed this, but I like unusual/exotic dishes. However, the group of ladies I served it to didn't seem to enjoy it, nor did they ask for the recipe (which they always do when they like a dish served at our ladies luncheons.) If you like out-of-the-ordinary fare, you'll probably enjoy this. The cilantro (must use fresh, not dried) really makes this dish!! It needed more salt, and I doubled the amount of peas and almonds.

 
Most Helpful Critical Review
Jan 05, 2004

Not nearly as much flavor as I thought it would have. Still good, just different than I expected.

 

20 Ratings

Jul 01, 2005

Excellent salad! I left out the honey because I prefer the tanginess of the dressing without it. The only change I'll make next time would be to double the spices for a little more flavor.

 
Jun 03, 2004

Good stuff! I made this for a family party ... that I later had to skip ... so I was left with a double recipe's worth. I am eating it this week for lunch at the office. I am gussying it up for the sake of variety...with (at this point) either horseradish or garlic paste (available at the Indian gorcery; looks a lot like horseradish). My one comment on the original recipe: I'm not sure if the bacon added anything at all, except keeping it out of vegetarian hands!

 
Oct 25, 2006

This was great. I didn't understand a couple of the reviews that said it was dry. This is very creamy. I had some brown rice left over from another recipe so I had to scale the recipe back to match the amount of rice I had. I left out the almonds but I added chopped waterchestnuts and that gave it a great crunch. I also used turkey bacon to cut back fat a little more. So simple to make.

 
Feb 05, 2006

I Thought this recipe was great! My family does not eat pork so I switched the bacon for a can of chickpeas and it was fantastic! You could also swap the sour cream for 'soy cream' substitute and make the dish vegan friendly! we also tried it with wild rice mixed in and it added an extra nutty crunch! we will surely make it again! thank you!

 
Jun 26, 2006

Yum. Few minor changes due to what was in the kitchen: fat free sour cream instead of low fat, canadian bacon instead of traditional and pine nuts in stead of almonds. I also used red pepper flakes instead of a res bell pepper. I had some leftover english cucumber from another salad recipe so I tiossed that in as well. Would be good with some tomatoes in this as well. as well as some broccoli slaw

 
Apr 06, 2006

A delicious recipe! I doubled the spices and left out the cilantro, as my family doesn't care for it. And, as another cook suggested, I also omitted the bacon & added chick peas. Very tasty & healthy - LOVE the cumin!

 

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Nutrition

  • Calories
  • 203 kcal
  • 10%
  • Carbohydrates
  • 30.5 g
  • 10%
  • Cholesterol
  • 14 mg
  • 5%
  • Fat
  • 6.9 g
  • 11%
  • Fiber
  • 3.3 g
  • 13%
  • Protein
  • 5.5 g
  • 11%
  • Sodium
  • 143 mg
  • 6%

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

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