Brown Rice Salad

Brynie Greisman Recipe By
  • Cooking and Prep: 3 h
  • Serves: 8
  • No Allergens

This is a favorite of mine with its potpourri of textures, colors, and flavors, and light tasty dressing. I purposely use round brown rice because of its chewy, nutty flavor. It’s versatile enough to serve with chicken, meat, or fish.

Ingredients (13)

Salad

Dressing

Start Cooking

Prepare the Brown Rice Salad

  1. Bring brown rice and water to a boil in a medium-sized pot, over high heat. Reduce heat to medium-low. Cover pot and allow to simmer for 45 minutes, until rice is tender and liquid is absorbed. Allow rice to cool.

  2. Meanwhile, combine the pepper, celery, carrot, dried cranberries, onion, and olives in a large bowl.

  3. Whisk together balsamic vinegar, olive oil, and mustard in a small bowl.

  4. When rice is finished cooking and cooled, add to the bowl with the veggies. Pour in dressing and mix together well.

  5. Season with salt and pepper. Taste and adjust seasonings if necessary. Refrigerate until serving. Serve cold or at room temperature.

Note:

To make this a meal-in-one, grate a handful of feta, Bulgarian, or other salty cheese over the top. Awesome!

Tip:

If you like your dried cranberries very soft, soak in warm water for five minutes first. Drain and use.

Credits

Photography: Hudi Greenberger

Styling: Janine Kalesis

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