Recipe by Anne
"This is a favorite of mine! My stepmom and I first made this my freshman year in college as an experiment, and I have been making it ever since. May be served hot or cold."
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1 1/2 cups
uncooked brown rice
red bell pepper, thinly sliced
frozen green peas, thawed
sweet onion (such as Vidalia®), chopped
chopped Kalamata olives
1 1/4 teaspoons
salt and ground black pepper to taste
I enjoyed this unique and different salad alot! I made some slight adjustments but otherwise stayed true to the recipe and enjoyed the combination of ingredients that made this savory and sweet salad. I used a rice blend instead of all brown and used 1/2 cup diced carrots and 1/2 cup of diced celery and omitted the peas. I also diced the red pepper and used 1/2 cup. I used white balsamic vinegar and loved the mild and pleasant sweet flavor combined with the tang of the Dijon mustard. The feta cheese was the crown jewel tying it all together. I liked it best after it was chilled. I will make this again without a doubt. (recipe made for *RECIPE GROUP*)
Recipe Group selection 5/26/12. Sadly, this just didn't fly at our house and I think it was the rice because all the other flavors were good. I think I will try it again with orzo and I bet that will work. I will come back and edit my review when I do it. Thanks, Anne
Used olive oil, white balsamic, and soaked the raisins in warm water for five minutes or so to soften. Tried it on my husband then made it for a party. It was a big hit!
Made this for Recipe Group...This was nice for a change! I made my life even easier and used a bag of 'steamfresh brown rice', which cooked up in no time. I halved the dressing b/c these was less rice in the bag, and used roasted red peppers instead of fresh. Also, I omitted the raisins, they just didn't sound good to me in this. Loved all of the different textures going on in this! All in all this made a nice, light lunch, and I would make it again! Thanks for sharing. :)
This came out great!! Made a large serving and the leftovers are better than the original as the sauces have time to soak in! Changed raisins to dried cranberries but given the flavors I could see the raisins working too! Yum!
Recipe Group Selection: 26, May 2012 ~ Mixed reactions from this household. DS didn't care for it at all, DH thought it was ok, but could live without it. I on the other hand loved it. I halved the recipe and omitted the olives due to personal taste and subbed craisins for the raisins. Really liked what the Feta cheese added to this. I will be making a batch of this for future lunches, even if no one but me will be eating it.
I made this for Recipe Group and it was very tasty. I made half the recipe and I would say it yielded 4 servings. Although I love balsamic vinegar, I don’t think this salad looked very appealing. The balsamic vinegar turned it a very dark brown, darker than the photo, so next time I will use white balsamic vinegar. This had a nice mix of flavors and both Hubs and I enjoyed it.
Delicious!Definitely a hit. I too, made a few adjustments. I don't think it needs that much oil I put a few tablespoons (3?). I really liked the suggestion from one of the reviewers which was to add finely chopped carrots and celery. It added a nice freshness and crunch. I don't care for raisins so I used dried cranberries and used red onion instead of white. Basically you can make many variations depending on your taste. (I don't care for peas and peppers.). I recommend adding the dressing and the raisins/dried cranberries to the rice while it's still hot, it absorbs the flavor a lot better and the raisins/cranberries plump up a little from the heat. I refrigerated the rice for a little while before I added the vegetables because I like them to stay crunchy.
* Percent Daily Values are based on a 2,000 calorie diet.
Mediterranean Brown Rice Salad
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 212
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