Brown Rice Salad

Brown Rice Salad

dakota kelly

"A scrumptious salad bursting with flavor and textures is tossed with a creamy vinaigrette dressing!"
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Ingredients

2 h 20 m servings 203 cals
Serving size has been adjusted!
Original recipe yields 8 servings

Nutrition

  • Calories:
  • 203 kcal
  • 10%
  • Fat:
  • 6.9 g
  • 11%
  • Carbs:
  • 30.5g
  • 10%
  • Protein:
  • 5.5 g
  • 11%
  • Cholesterol:
  • 14 mg
  • 5%
  • Sodium:
  • 143 mg
  • 6%

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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Directions

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  1. Place rice and water in a medium saucepan, and bring to a boil. Reduce heat to low, cover, and simmer 45 to 60 minutes.
  2. In a medium bowl, mix the sour cream, red wine vinegar, lime juice, honey, cumin, chili powder, salt, and pepper. Refrigerate until ready to use.
  3. Place bacon in a skillet. Cook over medium high heat until evenly brown. Drain, crumble, and set aside.
  4. In a large bowl, mix the rice, dressing mixture, bacon, bell pepper, green onions, peas, almonds, and cilantro. Chill at least 1 hour before serving.

Reviews

Read all reviews 19
  1. 20 Ratings

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Most helpful positive review

I enjoyed this, but I like unusual/exotic dishes. However, the group of ladies I served it to didn't seem to enjoy it, nor did they ask for the recipe (which they always do when they like a dish...

Most helpful critical review

Not nearly as much flavor as I thought it would have. Still good, just different than I expected.

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I enjoyed this, but I like unusual/exotic dishes. However, the group of ladies I served it to didn't seem to enjoy it, nor did they ask for the recipe (which they always do when they like a dish...

Excellent salad! I left out the honey because I prefer the tanginess of the dressing without it. The only change I'll make next time would be to double the spices for a little more flavor.

Good stuff! I made this for a family party ... that I later had to skip ... so I was left with a double recipe's worth. I am eating it this week for lunch at the office. I am gussying it up f...

This was great. I didn't understand a couple of the reviews that said it was dry. This is very creamy. I had some brown rice left over from another recipe so I had to scale the recipe back to...

I Thought this recipe was great! My family does not eat pork so I switched the bacon for a can of chickpeas and it was fantastic! You could also swap the sour cream for 'soy cream' substitute ...

Not nearly as much flavor as I thought it would have. Still good, just different than I expected.

Yum. Few minor changes due to what was in the kitchen: fat free sour cream instead of low fat, canadian bacon instead of traditional and pine nuts in stead of almonds. I also used red pepper fla...

A delicious recipe! I doubled the spices and left out the cilantro, as my family doesn't care for it. And, as another cook suggested, I also omitted the bacon & added chick peas. Very tasty ...

I really liked the flavors of this creamy and satisfying salad. I left out the cilantro cause I really dont care for it and it was great. A great way to get in your fiber. I used minute brown...

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