Balsamic Brown Rice Salad Recipes

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EASY BALSAMIC CHICKPEA, BROWN RICE & BROCCOLI SALAD



Easy Balsamic Chickpea, Brown Rice & Broccoli Salad image

Simplify prep time by adding broccoli florets to the same pot as the rice during the last 3 min of cooking. Substitute the grilled pepper for 1/2 cup chopped, jarred roasted red pepper.

Provided by mcleod

Categories     Long Grain Rice

Time 15m

Yield 4 serving(s)

Number Of Ingredients 7

1 red pepper
2 cups cooked long-grain rice
2 cups broccoli florets
1 (19 ounce) can chickpeas, drained and rinsed
2/3 cup balsamic vinaigrette dressing
1/2 teaspoon salt & pepper (or to taste)
1/4 cup toasted slivered almonds or 1/4 cup sunflower seeds

Steps:

  • Pre heat grill to medium-high heat. Place pepper directly on grill. Cook, turing as needed for 15 minute or until charred. put in bowl cover. remove skin and seeds chop pepper into pieces
  • Toss rice, broccoli, chickpeas, chopped pepper and dressing. season with salt and pepper top with almonds.
  • Serve warm or cold.

Nutrition Facts : Calories 508.1, Fat 26.2, SaturatedFat 4.3, Sodium 414.7, Carbohydrate 58.9, Fiber 7.7, Sugar 2.6, Protein 11.6

BALSAMIC BROWN RICE SALAD



Balsamic Brown Rice Salad image

A very tasty cold salad that's easy to make. It is meant to be served cold but I find that it is also good at room temperature.

Provided by Annacia

Categories     Rice

Time 1h

Yield 4 serving(s)

Number Of Ingredients 7

2 cups water
1 cup brown rice
1/4 cup red onion, diced
1/2 cup celery, diced
1/4 cup dried cranberries
1/2 cup balsamic vinaigrette dressing
1 tablespoon Splenda sugar substitute, granulated (or sugar if you prefer)

Steps:

  • In a saucepan, bring water to a boil.
  • Stir in rice, cover, and reduce heat to low.
  • Simmer for 45 to 60 minutes, or until done.
  • Transfer rice to a serving bowl.
  • Stir in onion, celery, cranberries, balsamic vinaigrette dressing, and Splenda.
  • Cover, refrigerate, and serve cold.

MEDITERRANEAN BROWN RICE SALAD



Mediterranean Brown Rice Salad image

This is a favorite of mine! My stepmom and I first made this my freshman year in college as an experiment, and I have been making it ever since. May be served hot or cold.

Provided by Anne

Categories     Salad     Grains     Rice Salad Recipes

Time 1h

Yield 6

Number Of Ingredients 12

1 ½ cups uncooked brown rice
3 cups water
1 red bell pepper, thinly sliced
1 cup frozen green peas, thawed
½ cup raisins
¼ sweet onion (such as Vidalia®), chopped
¼ cup chopped Kalamata olives
½ cup vegetable oil
¼ cup balsamic vinegar
1 ¼ teaspoons Dijon mustard
salt and ground black pepper to taste
¼ cup feta cheese

Steps:

  • Bring brown rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low; cover and simmer until rice is tender and the liquid is absorbed, 45 to 50 minutes.
  • Combine red bell pepper, peas, raisins, onion, and olives in a bowl.
  • Whisk vegetable oil, vinegar, and mustard together in a separate bowl for the balsamic dressing.
  • Stir brown rice and balsamic dressing into vegetable mixture. Season with salt and black pepper.
  • Top brown rice and vegetables with feta cheese before serving.

Nutrition Facts : Calories 451.4 calories, Carbohydrate 54.6 g, Cholesterol 9.3 mg, Fat 23.5 g, Fiber 3.6 g, Protein 7.1 g, SaturatedFat 4.4 g, Sodium 273.4 mg, Sugar 12.4 g

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