Brown Rice Belgian Endive Salad

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"Need a healthy snack or lunch that will keep you full? Belgian endive and brown rice make for a refreshing lunch. For more than one serving, just multiply. This recipe would be great for summer or fall picnics, too! Add finely chopped fruit such as oranges or apples."
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1 h 25 m servings 250 cals
Serving size has been adjusted!

Original recipe yields 2 servings



  • Calories:
  • 250 kcal
  • 12%
  • Fat:
  • 8.3 g
  • 13%
  • Carbs:
  • 39.4g
  • 13%
  • Protein:
  • 6.1 g
  • 12%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 259 mg
  • 10%

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. Bring the brown rice and water to a boil in a saucepan. Reduce heat to medium-low; cover the saucepan and simmer until the rice is tender and the liquid has been absorbed, 45 to 50 minutes. Allow the rice to cool.
  2. Place the rice, endive, and red onion in a large bowl. Drizzle the balsamic vinegar and olive oil on top, and season with salt and pepper. Mix thoroughly.


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Super easy and delicious! I substituted the red onion for green and halved the evoo and it turned out amazing. Great crunch factor and love the bite of the vinegar!

This was not bad. Aesthetically it's not too snazzy, but as a side it would be worth making.

Delicious! Replaced the EVOO with about 2 tbsp pesto, and I added a chopped apple.

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