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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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Brown and Wild Rice Salad Recipe

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4.5 6 7
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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.
TOTAL TIME: Prep/Total Time: 15 min.
MAKES:8 servings
TOTAL TIME: Prep/Total Time: 15 min.
MAKES: 8 servings

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

Nutritional Facts

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

Directions

  1. 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.
Originally published as Brown and Wild Rice Salad in Light & Tasty April/May 2001, p50


Reviews for Brown and Wild Rice Salad

AVERAGE RATING
(7)
RATING DISTRIBUTION
5 Star
 (5)
4 Star
 (1)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
lwysewest
Reviewed Jul. 23, 2012

"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."

MY REVIEW
MBilllman
Reviewed Sep. 5, 2011

"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."

MY REVIEW
grannygourmet
Reviewed Apr. 16, 2011

"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."

MY REVIEW
Aula
Reviewed Jun. 28, 2010

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

MY REVIEW
lisamg57
Reviewed Jun. 27, 2010

"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!"

MY REVIEW
ncarmichael
Reviewed Jun. 7, 2008

"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"

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