Spicy Brown Rice Salad Recipes

BROWN RICE SALAD

Steps:

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

BROWN RICE SALAD

Steps:

• Place rice and water in a medium saucepan, and bring to a boil. Reduce heat to low, cover, and simmer 45 to 60 minutes.
• In a medium bowl, mix the sour cream, red wine vinegar, lime juice, honey, cumin, chili powder, salt, and pepper. Refrigerate until ready to use.
• Place bacon in a skillet. Cook over medium high heat until evenly brown. Drain, crumble, and set aside.
• In a large bowl, mix the rice, dressing mixture, bacon, bell pepper, green onions, peas, almonds, and cilantro. Chill at least 1 hour before serving.

AMAZING BROWN RICE SALAD

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, and stir in onion, celery, cranberries, salad dressing and sugar. Cover, refrigerate, and serve cold.

BROWN RICE SALAD

Steps:

• Cook brown rice until tender, allow to cool.
• To prepare the dressing put the ingredients into a large jar with a tight fitting lid and shake well. Put aside.
• In a large bowl add the rice and all other salad ingredients.
• Pour over the dressing and mix through. The flavours improve on standing as the rice soaks in the dressing. Enjoy!

SPICY BROWN RICE SALAD

Steps:

• Cook rice. While still hot mix with olive oil, vinegars, salt, pepper, and tarragon.
• Let stand to cool for at least an hour. Add remaining ingredients.
• To increase protein in this dish, garnish with crumbled hard boiled egg.

MEXICAN BROWN RICE SALAD

Steps:

• Preheat the grill to medium-high heat.
• Brush corn with olive oil, and season with salt and pepper. Grill for 5 to 6 minutes, rotating on all sides, until the corn has some nice charred spots. Let cool and remove corn kernels from the cob.
• Add corn, brown rice, beans, red bell pepper, jalapeno, and green onions to a large bowl.
• In a smaller bowl, whisk together the olive oil, lime juice, cumin, garlic, cilantro, and salt and pepper. Fold dressing into the veggies and top with the crumbled cheese and toss.

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.

MEDITERRANEAN BROWN RICE SALAD

Steps:

• In a saucepan, combine rice and water; bring to a boil. Reduce heat; simmer, covered, until rice is tender and liquid is absorbed, 35-40 minutes., Meanwhile, place vinegars, garlic, pepper and salt in bowl and whisk together. While whisking, gradually add oil in a steady stream. Stir in basil., Place spinach in a large bowl; add cooked rice. Stir in tomatoes, green onions and dressing; toss until spinach is wilted. Gently stir in feta. Loosely cover and refrigerate 2 hours or until cold.

SPICED BROWN RICE PILAF

Steps:

• In a medium skillet, heat oil over medium heat. Add onion, carrots, and celery. Cook until tender, 3 to 4 minutes. Add wine, and cook until most of the liquid has evaporated, about 2 minutes. Transfer to a medium bowl, and set aside to cool.
• Meanwhile, bring a medium saucepan of water to a boil. Stir in rice, and cook until tender, 25 to 30 minutes. Drain, and add to bowl of vegetables. Season with salt, pepper, paprika, turmeric, and cumin.

WILD AND BROWN RICE SALAD

Steps:

• Bring 1 cup water to a boil in a saucepan; add the wild rice and 1/4 teaspoon salt. Return to a boil; reduce to a simmer. Cover, and cook until rice is tender and has absorbed all liquid, 45 to 50 minutes. Remove from heat; let stand, covered, 10 minutes.
• Meanwhile, combine 1 1/4 cups water, the long-grain brown rice, and 1/4 teaspoon salt in another saucepan. Bring to a boil; reduce to a simmer. Cover, and cook until rice is tender and has absorbed all liquid, 35 to 40 minutes. Remove from heat; let stand, covered, 10 minutes.
• In a third saucepan, bring remaining 3/4 cup water, the basmati rice, and 1/4 teaspoon salt to a boil. Reduce heat to a simmer. Cover, and cook until rice is tender and has absorbed all liquid, about 30 minutes. Remove from heat; let stand, covered, 10 minutes.
• In a small bowl, whisk together the olive oil, vinegar, mustard, and 1 teaspoon salt; season with pepper.
• Fluff all the rice with a fork, then transfer to a serving bowl. Add bell pepper, onion, celery, cucumber, tomatoes, and cilantro. Add dressing, and toss well to combine. The rice salad can be prepared up to 1 hour ahead and refrigerated, covered tightly. Serve at room temperature.
• (Per Serving)
• Calories: 177
• Saturated Fat: .5g
• Unsaturated Fat: 2.5g
• Cholesterol: 0mg
• Carbohydrates: 34g
• Protein: 4g
• Sodium: 151mg
• Fiber: 2g

SPICY LAMB & FETA SKEWERS WITH GREEK BROWN RICE SALAD

Steps:

• Soak 12 wooden skewers in water for 30 mins. Cook the rice following pack instructions, then rinse under cold water and drain thoroughly.
• Heat the grill. Mix the mince with the harissa, feta, grated onion and seasoning. Form into 12 sausage shapes and thread onto the skewers. Lay on a non-stick baking tray and grill for 6-8 mins, turning until cooked through and slightly browned.
• Mix the brown rice with the remaining ingredients and some seasoning. Serve alongside the hot skewers.

WILD- AND BROWN-RICE SALAD

Steps:

• In a small bowl, whisk together the olive oil, balsamic vinegar, salt, pepper, and mustard; set aside.
• Place the wild rice, brown rice, yellow pepper, red onion, celery, cucumber, cherry tomatoes, and cilantro in a medium bowl. Add the dressing, and toss well to combine. Transfer to a serving bowl.