"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." — Jacklyn Wood
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uncooked brown rice
1 1/2 cups
1 (15 ounce) can
kidney beans, rinsed and drained
chopped red onion
sliced fresh mushrooms
bite-size broccoli florets
chopped green bell pepper
chopped red bell pepper
chopped yellow bell pepper
chopped raw almonds
coarse black pepper
fat free Italian-style dressing
extra-virgin olive oil
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 the mushrooms, because I didn't have any, and I also doubled the amount of salad dressing, because it was a little bland. With these changes, the salad is absolutely fantastic and so healthy! I will definitely make this again; thanks for sharing!
Very blah. Disappointed. I added some Mexican seasoning to it and we were able to eat it.
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 the same! I followed the recipe as stated and added shredded carrot and sliced green onion to it. I didn't have any beans, but the salad was just fine without them - although I will try adding chick peas in the future. I used Kraft Golden Italian dressing, and like other reviewers, added MUCH more than the recommended 2 tbsp...I added over 5 tbsp ;P But it's really up to the individual - if you like more dressing, then this recipe allows you to add more without ruining the combined flavours :) My family like this recipe so much that I had to make ANOTHER batch the next day! And my hubby suggested I make this salad for upcoming family functions :) I will continue making this salad, especially during the summer when I like eating lighter :P
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, with additions, changes, or whatever my mood is. I now use EVOO and fat-free Italian dressing to equal roughly 1/4 cup (percentage of each is up to your personal tastes) I have tossed in asparagus, sunflower seeds, and completely switched to black beans about 4 years ago. The best thing some groceries have ever come up with for a busy working person are chopped veggies, and I have used my share of diced onions, and peppers from the grocery. I also used the precooked brown rice the last time, worked GREAT! I had an over abundance of cherry tomatoes last year, and halved a big handful and tossed them in. Ditto with extra Mini Pearl (grape tomatoes from Trader Joes), those go in whole. I have been known to toss in diced ham or chicken if the carnivores were descending. Happy cooking, and ENJOY!
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 really made this unique. It is pretty, healthy, has a great texture, and tastes really good, too. Will make again - Thanks for the recipe!
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 decide how I feel about it, but Mr. LTH liked it! It's most def worth trying!!! I had it for lunch and thought it was ok. Then, for dinner, I added a splash of banana pepper juice and a shake of parm cheese (I would have chopped up some banana peppers and added them too, but, I'm lazy) and that really made a difference for me! I will prob make again, as it is a very nutrient dense all-in-one side! Thanks for a unique recipe (and thanks to LARKSPUR for mentioning it on the RE!)!
I made this for Dinner yesterday and it was very tasty. Used the leftovers for lunch in tortillas. Makes good wraps. Thank you
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, thank you! :)
* Percent Daily Values are based on a 2,000 calorie diet.
Nutty Brown Rice Salad
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 223
** Calories from Fat: 40
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