Brown Rice Apple Salad Recipes

BROWN RICE APPLE SALAD

Brown Rice Apple Salad image

When I want to serve a different type of salad, this is the recipe I frequently reach for. It meets all my "requirements" for a great recipe-fast, filling...and foolproof!

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 10 servings.

Number Of Ingredients 14

Ingredients

2 medium tart apples, cut into 1/2-inch pieces
1 tablespoon lemon juice
1 medium green or sweet red pepper, cut into 1/2-inch pieces
3 boneless skinless chicken breast halves, cooked and cut into 1/2-inch pieces
3-1/2 cups cooked brown rice
1/2 cup chopped pecans, toasted
1/4 cup sliced green onions
1/3 cup vegetable oil
1/4 cup chopped fresh parsley
3 tablespoons raspberry vinegar
1 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon pepper
Lettuce leaves, optional

Steps:

In a large bowl, toss apples with lemon juice. Add next five ingredients; mix well and set aside. For dressing, whisk together next six ingredients until smooth; pour over salad. Chill until ready to serve. Serve on lettuce leaves if desired.

Nutrition Facts :

BRUSSELS SPROUTS, APPLE AND BROWN RICE SALAD

Brussels Sprouts, Apple and Brown Rice Salad image

Provided by Michael Symon : Food Network

Categories side-dish

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 10

Ingredients

1/4 cup plus 2 tablespoons extra-virgin olive oil
1/4 cup plus 2 tablespoons apple cider vinegar
Juice of 1 lemon
2 teaspoons Dijon mustard
2 tablespoons grated fresh ginger
Kosher salt and freshly ground black pepper
4 cups Brussels sprouts
1 Granny Smith apple, unpeeled, cored and thinly sliced
1 cup cooked brown basmati rice, at room temperature
2 tablespoons finely chopped fresh flat-leaf parsley

Steps:

In a large bowl, whisk together the olive oil, vinegar, lemon juice, mustard and ginger. Season with a pinch of salt and a twist of black pepper.
To shave the Brussels sprouts, use a food processor fitted with the slicing blade, a mandoline or a very sharp knife and a steady hand. Add the shaved Brussels sprouts to the bowl with the vinaigrette.
To the shaved Brussels sprouts, add the apple, brown rice and parsley and toss together. Taste and add salt and pepper if needed.

APPLE RICE SALAD

Apple Rice Salad image

With the classic combination of apples, celery and walnuts, this creamy side tastes like a jazzed up version of Waldorf salad. It complements most meat entrees or can be served on a bed of lettuce as a vegetarian dish.-Linda Bankauskas, Ann Arbor, Michigan

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 8 servings.

Number Of Ingredients 11

Ingredients

3 cups cooked wild rice
2 cups chopped apples
1 cup chopped walnuts
2 celery ribs, chopped
1/2 cup dried cranberries
1/4 cup unsweetened apple juice
3/4 cup plain yogurt
3/4 cup mayonnaise
4 teaspoons honey
1/2 teaspoon salt
1/4 teaspoon ground cinnamon

Steps:

In a large bowl, combine the rice, apples, walnuts, celery, cranberries and juice. In a small bowl, combine the remaining ingredients. Add to rice mixture and toss to coat. Refrigerate for at least 1 hour before serving.

Nutrition Facts :

BROWN RICE WITH APPLES AND CRANBERRIES

Brown Rice With Apples and Cranberries image

This dish is inspired by a wild rice salad recipe of Martha Stewart's. It is good cold or room temperature, but I prefer it heated up. It is better to make it at least a day before and refrigerate it. This gives the flavors time to blend.

Provided by carolinajewel

Categories Brown Rice

Time 1h30m

Yield 10 serving(s)

Number Of Ingredients 15

Ingredients

1 1/2 cups brown rice
2 1/2 cups water
2 tablespoons unsalted butter, divided
1 teaspoon kosher salt
1 rome apple, cored and cut into 1/4 inch dice
1 pinch ground cloves
2 tablespoons extra virgin olive oil
2 celery ribs, cut into 1/4 inch dice
1 large onion, cut into 1/4 inch dice
1/2 cup dried cranberries
salt and pepper, to taste
4 tablespoons apple cider vinegar
6 tablespoons balsamic vinegar
2 tablespoons lemon juice
2 tablespoons water

Steps:

For Baked Brown Rice:Preheat the oven to 375 degrees F.Place the rice into an 8-inch square glass baking dish.
Bring the water, 1 Tablespoon butter, and salt just to a boil in a kettle or covered saucepan. Once the water boils, pour it over the rice, stir to combine, and cover the dish tightly with heavy-duty aluminum foil. Bake on the middle rack of the oven for 1 hour. At this point, rice can be refrigerated for several days.
For the rice dish: Place the rice in a bowl. Melt 1 Tablespoon butter in a medium skillet. Saute the apple with the pinch of cloves until golden and softened a bit.Transfer to the bowl of rice.
In the same skillet, heat the olive oil. Saute the celery and onion until translucent. Transfer to the bowl with the rice mixture. Add the cranberries. Mix and salt and pepper to taste.
In a small bowl, combine the vinegars, lemon juice and water. Pour over the rice and combine well. Refrigerate to store.

Nutrition Facts : Calories 165.7, Fat 5.9, SaturatedFat 2, Cholesterol 6.1, Sodium 185.4, Carbohydrate 26, Fiber 1.9, Sugar 2.8, Protein 2.5

BROWN RICE SALAD WITH APPLES

Brown Rice Salad with Apples image

Provided by Tyler Florence

Categories side-dish

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 12

Ingredients

3 cups cooked brown rice
1 Granny Smith Apple, diced
2 celery stalks, finely chopped
1 red bell pepper, chopped
1/2 bunch green onions, chopped
1/2 cup walnut pieces
1 cup cooked chicken, cubed
3 tablespoons flat leaf parsley, chopped
1/4 cup apple cider vinegar
2 tablespoons lemon juice
3 tablespoons olive oil
Salt and pepper

Steps:

In a mixing bowl, combine cooked rice with all other ingredients. Toss mixture lightly. Serve at room temperature or chilled.

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