Nutty Brown Rice Salad

Nutty Brown Rice Salad

Jacklyn Wood 2

"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

See full nutrition

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.

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  • 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 ...

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.