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Brown and Wild Rice Salad Recipe

Brown and Wild Rice Salad Recipe photo by Taste of Home

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This side dish, developed by the Light & Tasty Test Kitchen, is twice as nice since it stars both brown and wild rice! Tangy raspberry vinegar complements the nutty flavor of the rice, while dried cranberries provide unexpected bursts of sweetness.

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Brown and Wild Rice Salad Recipe

Prep/Total Time: 15 min.

Yield: 8 Servings

15 15

Ingredients

1 cup brown rice, cooked
1 cup wild rice, cooked
6 green onions, chopped
3/4 cup dried cranberries
1/3 cup coarsely chopped pecans, toasted
2 tablespoons chopped fresh parsley
1/4 cup olive oil
6 tablespoons raspberry vinegar
2 tablespoons honey
1-1/2 teaspoons salt
1/2 teaspoon pepper

Directions

In a large bowl, combine the rice, onion, cranberries, pecans and parsley. In a small bowl, whisk together the oil, vinegar, honey, salt and pepper. Pour over salad and toss to coat. Yield: 8 servings.

Nutritional Facts 1 cup equals 343 calories, 12 g fat (1 g saturated fat), 0 cholesterol, 450 mg sodium, 55 g carbohydrate, 5 g fiber, 6 g protein.

Originally published as Brown and Wild Rice Salad in Light & Tasty April/May 2001, p50

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Reviews for Brown and Wild Rice Salad

Brown and Wild Rice Salad

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Reviewed on Jul. 23, 2012 by lwysewest

Love this salad. It does take longer to make when you use regular brown rice, so I try to plan ahead and make brown rice earlier in the week with a meal. I make sure to cook enough to have leftover brown rice for this tasty salad. One change I made is to use bottled raspberry pecan vinaigrette because I had it in the frig from another recipe.

Reviewed on Sep. 05, 2011 by MBilllman

I like this and so did other adults at our gathering, but it's not appealing to kids so I probably won't make it again for many years.

Reviewed on Apr. 16, 2011 by grannygourmet

I was hoping my family would like this since it is certainly a healthy one. But, none of us really cared for it. Everyone agreed it was just "okay," but no one wanted it to be a repeat at our house.

Reviewed on Jun. 28, 2010 by Aula

Delicious salad. I made only one change, cutting the salt in half.

Reviewed on Jun. 27, 2010 by lisamg57

It's wonderful! It does take longer and is more healthy if you use long cooking rice! The instant or semi instant has lost some of the nutrients when in process!

Reviewed on Jun. 07, 2008 by ncarmichael

This recipe is a winner! I teach cooking classes and more importantly nutrition classes - this meets all of our requirements. But best of all - everyone who samples this salad wants the recipe.

Thanks so much,

Nancy Carmichael,

Boston Bar, BC, Canada