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.

Anne
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

451.4 calories; 7.1 g protein; 54.6 g carbohydrates; 9.3 mg cholesterol; 273.4 mg sodium. Full Nutrition

Reviews (22)

Read More Reviews

Most helpful positive review

Rating: 5 stars
06/29/2018
I enjoyed this unique and different salad alot! I made some slight adjustments but otherwise stayed true to the recipe and enjoyed the combination of ingredients that made this savory and sweet salad. I used a rice blend instead of all brown and used 1/2 cup diced carrots and 1/2 cup of diced celery and omitted the peas. I also diced the red pepper and used 1/2 cup. I used white balsamic vinegar and loved the mild and pleasant sweet flavor combined with the tang of the Dijon mustard. The feta cheese was the crown jewel tying it all together. I liked it best after it was chilled. I will make this again without a doubt. (recipe made for RECIPE GROUP ) Read More
(18)

Most helpful critical review

Rating: 3 stars
12/14/2013
I changed raisins to cranberries (dried) and added walnuts and cilantro. It was well received but not rave reviews. Perhaps the wrong crowd - it was a potluck with college students. I think I'll try the recipe with quinoa instead of rice and it might be lighter. Read More
(2)
26 Ratings
  • 5 star values: 14
  • 4 star values: 8
  • 3 star values: 2
  • 2 star values: 2
  • 1 star values: 0
Rating: 5 stars
06/29/2018
I enjoyed this unique and different salad alot! I made some slight adjustments but otherwise stayed true to the recipe and enjoyed the combination of ingredients that made this savory and sweet salad. I used a rice blend instead of all brown and used 1/2 cup diced carrots and 1/2 cup of diced celery and omitted the peas. I also diced the red pepper and used 1/2 cup. I used white balsamic vinegar and loved the mild and pleasant sweet flavor combined with the tang of the Dijon mustard. The feta cheese was the crown jewel tying it all together. I liked it best after it was chilled. I will make this again without a doubt. (recipe made for RECIPE GROUP ) Read More
(18)
Rating: 5 stars
09/22/2012
Used olive oil white balsamic and soaked the raisins in warm water for five minutes or so to soften. Tried it on my husband then made it for a party. It was a big hit! Read More
(9)
Rating: 4 stars
05/31/2012
Made this for Recipe Group...This was nice for a change! I made my life even easier and used a bag of 'steamfresh brown rice' which cooked up in no time. I halved the dressing b/c these was less rice in the bag and used roasted red peppers instead of fresh. Also I omitted the raisins they just didn't sound good to me in this. Loved all of the different textures going on in this! All in all this made a nice light lunch and I would make it again! Thanks for sharing.:) Read More
(7)
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Rating: 4 stars
06/01/2012
Recipe Group Selection: 26 May 2012 Mixed reactions from this household. DS didn't care for it at all DH thought it was ok but could live without it. I on the other hand loved it. I halved the recipe and omitted the olives due to personal taste and subbed craisins for the raisins. Really liked what the Feta cheese added to this. I will be making a batch of this for future lunches even if no one but me will be eating it. Read More
(3)
Rating: 4 stars
08/05/2014
Delicious!Definitely a hit. I too made a few adjustments. I don't think it needs that much oil I put a few tablespoons (3?). I really liked the suggestion from one of the reviewers which was to add finely chopped carrots and celery. It added a nice freshness and crunch. I don't care for raisins so I used dried cranberries and used red onion instead of white. Basically you can make many variations depending on your taste. (I don't care for peas and peppers.). I recommend adding the dressing and the raisins/dried cranberries to the rice while it's still hot it absorbs the flavor a lot better and the raisins/cranberries plump up a little from the heat. I refrigerated the rice for a little while before I added the vegetables because I like them to stay crunchy. Read More
(3)
Rating: 3 stars
06/02/2012
Recipe Group selection 5/26/12. Sadly this just didn't fly at our house and I think it was the rice because all the other flavors were good. I think I will try it again with orzo and I bet that will work. I will come back and edit my review when I do it. Thanks Anne Read More
(2)
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Rating: 3 stars
12/14/2013
I changed raisins to cranberries (dried) and added walnuts and cilantro. It was well received but not rave reviews. Perhaps the wrong crowd - it was a potluck with college students. I think I'll try the recipe with quinoa instead of rice and it might be lighter. Read More
(2)
Rating: 4 stars
08/21/2014
Quite tasty. I soaked the rice in water for 45 mins and then cooked in a rice cooker. It came out fluffy and soft. Having read other reviews I too omitted the peas cut back on the oil by half and used olive oil instead of vegetable oil. However unlike everyone who substituted raisins for craisins I kept the raisins and thought their sweetness balanced out the tartness of the balsamic. I decided to sautee the onions red peppers and raisins to soften them up a bit and blend the flavors. My rice didn't turn a dark brown as described by another reviewer; maybe cause I tossed the rice with the sauteed veggies first which coated the rice in some oil. I will definitely be making this recipe again. Read More
(2)
Rating: 5 stars
10/10/2013
Amazing taste and texture. I made double the dressing and that was a mistake but it was still very tasty! Read More
(1)