Nutty Brown Rice Salad Recipe -
Nutty Brown Rice Salad Recipe
  • READY IN hrs

Nutty Brown Rice Salad

Recipe by  

"This delicious cold rice salad has the great flavors of brown rice, fresh veggies, and chopped raw almonds. This has replaced high fat, low nutrition picnic salads in this household."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    20 mins
  • COOK

    50 mins

    2 hrs 30 mins


  1. Combine the rice and water in a small saucepan; bring to a boil over high heat. Cover, and reduce the heat to medium-low. Simmer until the rice is tender, and the liquid has been absorbed, 45 to 50 minutes. Remove from heat and allow to cool.
  2. Place cooled rice in a large bowl. Stir in the kidney beans, red onions, mushrooms, broccoli, bell peppers, and almonds; season with pepper. Toss salad with the Italian dressing and olive oil.
  3. Chill for at least one hour before serving.
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Reviews More Reviews

Most Helpful Positive Review
May 01, 2009

This is a delicious and beautiful salad! With the addition of carrots, it would have every color in the rainbow (except blue, of course!) and it tastes even better than it looks! I didn't add the mushrooms, because I didn't have any, and I also doubled the amount of salad dressing, because it was a little bland. With these changes, the salad is absolutely fantastic and so healthy! I will definitely make this again; thanks for sharing!

Most Helpful Critical Review
Aug 17, 2011

I was really excited about trying this recipe but the outcome was kind of a let down. Sure this is healthy salad, but that's about all it has going for it. It taste like eating cold rice, which I guess I just realized is not very pleasing to my palate.. I plan on trying to mix the leftovers into some chicken enchilada recipe. My husband like it ok, so it could just be me. But when it comes to salads there are a lot of others I'd recommend before this.

Aug 26, 2010

Thank you all for the wonderful reviews, they mean a LOT to me! I first came up with this recipe back in 2004 when my husband was diagnosed with Type 2 diabetes. It has evolved over the years, with additions, changes, or whatever my mood is. I now use EVOO and fat-free Italian dressing to equal roughly 1/4 cup (percentage of each is up to your personal tastes) I have tossed in asparagus, sunflower seeds, and completely switched to black beans about 4 years ago. The best thing some groceries have ever come up with for a busy working person are chopped veggies, and I have used my share of diced onions, and peppers from the grocery. I also used the precooked brown rice the last time, worked GREAT! I had an over abundance of cherry tomatoes last year, and halved a big handful and tossed them in. Ditto with extra Mini Pearl (grape tomatoes from Trader Joes), those go in whole. I have been known to toss in diced ham or chicken if the carnivores were descending. Happy cooking, and ENJOY!

Feb 25, 2010

I've been looking for a rice salad recipe for the longest time! I used to work in a coffee house that sold a sunflower-seed-longrain rice salad that I loved, and this recipe is almost EXACTLY the same! I followed the recipe as stated and added shredded carrot and sliced green onion to it. I didn't have any beans, but the salad was just fine without them - although I will try adding chick peas in the future. I used Kraft Golden Italian dressing, and like other reviewers, added MUCH more than the recommended 2 tbsp...I added over 5 tbsp ;P But it's really up to the individual - if you like more dressing, then this recipe allows you to add more without ruining the combined flavours :) My family like this recipe so much that I had to make ANOTHER batch the next day! And my hubby suggested I make this salad for upcoming family functions :) I will continue making this salad, especially during the summer when I like eating lighter :P

Aug 07, 2009

Like a lot of the other reviews, we added quite a bit more salad dressing than the recipe called for. I served it for guests and everyone liked it. I think the kidney beans and slivered almonds really made this unique. It is pretty, healthy, has a great texture, and tastes really good, too. Will make again - Thanks for the recipe!

Jun 04, 2009

I made this recipe as written (except I forgot to pick up a green pepper, but I did have orange, yellow, and red). Oh, and I used *minute* rice because I'm lazy. It's pretty good. I can't decide how I feel about it, but Mr. LTH liked it! It's most def worth trying!!! I had it for lunch and thought it was ok. Then, for dinner, I added a splash of banana pepper juice and a shake of parm cheese (I would have chopped up some banana peppers and added them too, but, I'm lazy) and that really made a difference for me! I will prob make again, as it is a very nutrient dense all-in-one side! Thanks for a unique recipe (and thanks to LARKSPUR for mentioning it on the RE!)!

Feb 16, 2010

I made this for Dinner yesterday and it was very tasty. Used the leftovers for lunch in tortillas. Makes good wraps. Thank you

Jun 14, 2010

This was awesome! I used more rice (made it in my rice cooker, and added salt, which this dish needed!), and a LOT more veggies: a whole crown of broccoli (cooked in the microwave for 3 minutes with 2 Tbl. water), 1/2 cup green bell pepper, 1/2 cup red bell pepper, 1/2 cup yellow bell pepper, and 1/2 pkg fresh mushrooms. Also, I toasted the almonds to bring out the flavor. Since I added more ingredients, I needed to double the dressing & olive oil, and add a bit more pepper. Thanks for the recipe!


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  • Calories
  • 223 kcal
  • 11%
  • Carbohydrates
  • 39.2 g
  • 13%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 4.5 g
  • 7%
  • Fiber
  • 6.3 g
  • 25%
  • Protein
  • 7.1 g
  • 14%
  • Sodium
  • 203 mg
  • 8%

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

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