Nutty Brown Rice Salad
Featured in Allrecipes Magazine

Nutty Brown Rice Salad

Made  times
Jackie Wood 3

"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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2 h 30 m servings 223 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 223 kcal
  • 11%
  • Fat:
  • 4.5 g
  • 7%
  • Carbs:
  • 39.2g
  • 13%
  • Protein:
  • 7.1 g
  • 14%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 203 mg
  • 8%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  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.


  1. 46 Ratings

Most helpful positive review

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 th...

Most helpful critical review

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 ...

Most helpful
Most positive
Least positive

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 th...

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,...

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 th...

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...

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 dec...

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

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...

LOVE this salad! Simple and refreshing. I did add a little more salad dressing and omitted the olive oil. I also added a couple sliced pepperoncinis. I will be making this again and again, than...

Very good recipe. I used pecans instead of almonds and an oil/sugar/vinegar dressing instead of Italian dressing. Love the combination of flavors. Will use this for lunch at work.

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