Recipe by dakota kelly
"A scrumptious salad bursting with flavor and textures is tossed with a creamy vinaigrette dressing!"
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1 2/3 cups
uncooked brown rice
2 1/2 cups
low fat sour cream
red wine vinegar
fresh lime juice
diced red bell pepper
chopped green onions
frozen green peas, thawed
toasted almond slices
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.
Not nearly as much flavor as I thought it would have. Still good, just different than I expected.
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.
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!
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.
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!
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
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Brown Rice Salad
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 203
** Calories from Fat: 62
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