New this month
Get the Allrecipes magazine

Brown Rice Salad

dakota kelly

"A scrumptious salad bursting with flavor and textures is tossed with a creamy vinaigrette dressing!"
Added to shopping list. Go to shopping list.

Ingredients

2 h 20 m servings 203 cals
Original recipe yields 8 servings

On Sale

What's on sale near you.

or

Sort stores by

We're showing stores near
{{city}}
Update Location
(uses your location)



  • offer photo
offer photo

May we suggest

ADVERTISEMENT

Directions

{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. Place rice and water in a medium saucepan, and bring to a boil. Reduce heat to low, cover, and simmer 45 to 60 minutes.
  2. 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.
  3. Place bacon in a skillet. Cook over medium high heat until evenly brown. Drain, crumble, and set aside.
  4. 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.

Nutrition Facts


Per Serving: 203 calories; 6.9 g fat; 30.5 g carbohydrates; 5.5 g protein; 14 mg cholesterol; 143 mg sodium. Full nutrition

Similar recipes

Reviews

Read all reviews 19
  1. 20 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

I enjoyed this, but I like unusual/exotic dishes. However, the group of ladies I served it to didn't seem to enjoy it, nor did they ask for the recipe (which they always do when they like a dish...

Most helpful critical review

Not nearly as much flavor as I thought it would have. Still good, just different than I expected.

Most helpful
Most positive
Least positive
Newest

I enjoyed this, but I like unusual/exotic dishes. However, the group of ladies I served it to didn't seem to enjoy it, nor did they ask for the recipe (which they always do when they like a dish...

Excellent salad! I left out the honey because I prefer the tanginess of the dressing without it. The only change I'll make next time would be to double the spices for a little more flavor.

Good stuff! I made this for a family party ... that I later had to skip ... so I was left with a double recipe's worth. I am eating it this week for lunch at the office. I am gussying it up f...

This was great. I didn't understand a couple of the reviews that said it was dry. This is very creamy. I had some brown rice left over from another recipe so I had to scale the recipe back to...

I Thought this recipe was great! My family does not eat pork so I switched the bacon for a can of chickpeas and it was fantastic! You could also swap the sour cream for 'soy cream' substitute ...

Not nearly as much flavor as I thought it would have. Still good, just different than I expected.

Yum. Few minor changes due to what was in the kitchen: fat free sour cream instead of low fat, canadian bacon instead of traditional and pine nuts in stead of almonds. I also used red pepper fla...

A delicious recipe! I doubled the spices and left out the cilantro, as my family doesn't care for it. And, as another cook suggested, I also omitted the bacon & added chick peas. Very tasty ...

I really liked the flavors of this creamy and satisfying salad. I left out the cilantro cause I really dont care for it and it was great. A great way to get in your fiber. I used minute brown...