Warm Brown Rice Salad Recipes

BROWN RICE SALAD

Steps:

• In a 10-inch saute pan over medium heat, fry the bacon until crisp. Drain, crumble, and set aside. Reserve 1 tablespoon of the bacon fat.
• Add the red onion to the pan and cook until translucent, approximately 5 to 6 minutes. Add the vinegar, chicken broth, mustard, sugar, salt, and pepper to the pan and stir to combine. Add the bacon back to the pan along with the rice and cook, stirring occasionally, until the liquid is absorbed, approximately 7 to 10 minutes. Stir in the dill. Allow to cool slightly before serving.
• Preheat the oven to 375 degrees F.
• Place the rice into an 8-inch square glass baking dish.
• Bring the water, 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.
• After 1 hour, remove cover and fluff the rice with a fork. Serve immediately.

BROWN RICE SALAD

Steps:

• In a large bowl, combine the first eight ingredients. Add salad dressing; toss to coat. Cover and refrigerate until chilled.

WARM RICE & PINTOS SALAD

Steps:

• In a large skillet, heat oil over medium-high heat. Add corn and onion; cook and stir 4-5 minutes or until onion is tender. Stir in garlic, chili powder and cumin; cook and stir 1 minute longer., Add beans, rice, green chilies, salsa and cilantro; heat through, stirring occasionally. , Serve over romaine wedges. Sprinkle with cheese.

MEDITERRANEAN BROWN RICE SALAD

Steps:

• Place Dressing ingredients in a jar and shake well to combine.
• Place Salad ingredients in a big bowl. Drizzle over Dressing, toss well.
• Transfer to serving bowl. If using Halloumi, pile on top.
• Serve!

BROWN RICE SALAD WITH ROASTED EGGPLANT

Steps:

• In a medium pot, combine rice, 1 3/4 cups water, 1 tablespoon of the olive oil, and 1/4 teaspoon of the salt.
• Bring to a boil over high heat, then cover and cook at a gentle simmer for 40 minutes or until water is absorbed. Cool slightly. (See note 1).
• Meanwhile, preheat oven to 375°F with a rack in the middle.
• On a large rimmed baking sheet, place the diced eggplant, onion, and garlic. Sprinkle with the remaining 2 tablespoons of olive oil, the remaining 1/2 teaspoon salt, and the pepper. Toss to coat evenly and spread in a single layer.
• Roast for about 30 minutes, until tender.
• Pour the rice, roasted eggplant mixture, olives, feta, basil, and chickpeas (if using) into a large bowl.
• Sprinkle with the lemon juice and toss gently to combine.
• Serve warm or at room temperature.