Balsamic Brown Rice Salad

Balsamic Brown Rice Salad

15

"Easy to make, this tangy brown rice and cranberry salad makes a great party side dish."
Saved
Save
I Made it Rate it Share Print

Ingredients

3 h 15 m servings 291 cals
Serving size has been adjusted!

Original recipe yields 4 servings

Adjust

Nutrition

  • Calories:
  • 291 kcal
  • 15%
  • Fat:
  • 10.3 g
  • 16%
  • Carbs:
  • 46.9g
  • 15%
  • Protein:
  • 3.8 g
  • 8%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 368 mg
  • 15%

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.

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. In a saucepan, bring water to a boil. Stir in rice, cover, and reduce heat to low. Simmer for 45 to 60 minutes, or until done.
  2. Transfer rice to a serving bowl, and stir in onion, celery, cranberries, salad dressing, and SPLENDA(R) Granulated Sweetener. Cover, refrigerate, and serve cold.

Footnotes

  • Note
  • Serving Size: 1/2 cup rice salad
  • This is a reduced sugar version of a recipe originally submitted by an Allrecipes home cook.

Reviews

15
  1. 21 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

Excellent combination! I omitted Splenda and added toasted pine nuts and made my own balsamic dressing (1/2 c. evoo, 1/4 c. balsamic, 1 clove pressed garlic, 1/4 tsp dijon mustard, 1/2 tsp. hon...

Most helpful critical review

This salad was just too different with the brown rice- I'm trying it once more, but with white rice instead this time.

Excellent combination! I omitted Splenda and added toasted pine nuts and made my own balsamic dressing (1/2 c. evoo, 1/4 c. balsamic, 1 clove pressed garlic, 1/4 tsp dijon mustard, 1/2 tsp. hon...

Delicious! I did add a splash of straight balsamic vinegar for a little extra kick and adjusted the sweetner. I used liquid Stevia instead of Splenda.

This is very simple, yet very good. I used a little olive oil and straight balsamic vinegar instead of a prepared dressing. I completely omitted the sugar and added a little cumin and garlic s...

I didn't use the celery and subbed the Splenda out for about 3/4 tsp. of honey since we are trying to cut out all artificial sweeteners. I think I will cut down to 1/3 cup of balsamic vinaigare...

Delicious! I wasn't crazy about adding the Splenda so after reading other reviews, I went with the liquid Stevia and some honey. Instead of plain cranberries, I had a bag of mixed cranberries an...

I served this as a warm salad and the whole family enjoyed it. I sauted the onions, celery, and crasins in a bit of olive oil and a sprinkle of seasoning salt. I had 3 cups of leftover brown r...

This so amazing! I had two cups of brown rice and wanted to dress it up for the other awesome recipe I was making - Pork Chops with Raspberry Sauce (you must try these together! ) I sauteed the...

I didn't have balsamic vinaigrette dressing, so I mixed raspberry walnut vinaigrette dressing and plain balsamic to equal 1/2 cup add recipe called for; it tastes so delicious & earthy! I'm def...

I thought this was a very easy, very flavourful summer salad. I was a bit pressed for time so I boiled the brown rice like a pasta which cuts down the cooking time by 20 to 40 minutes and it com...