Brown Rice Belgian Endive Salad
Ingredients1 h 25 m servings 250
- Bring the brown rice and water to a boil in a saucepan. Reduce heat to medium-low; cover the saucepan and simmer until the rice is tender and the liquid has been absorbed, 45 to 50 minutes. Allow the rice to cool.
- Place the rice, endive, and red onion in a large bowl. Drizzle the balsamic vinegar and olive oil on top, and season with salt and pepper. Mix thoroughly.
Per Serving: 250 calories; 8.3 39.4 6.1 0 65 Full nutrition
ReviewsRead all reviews 5
Super easy and delicious! I substituted the red onion for green and halved the evoo and it turned out amazing. Great crunch factor and love the bite of the vinegar!
I'm giving this five-stars even though I had to change one of the ingredients. I had to use green onions instead of red, and believe me, it was missed. This salad is awesome and super easy. I ba...
Delicious winter salad, I tossed the ingredients while the brown rice was warm. I added quartered cherry tomatoes and kalamata olives. I garnished with green onion
This was not bad. Aesthetically it's not too snazzy, but as a side it would be worth making.