A delicious brown rice salad recipe I concocted myself. Everyone loves it. Great to take to parties as a side dish.

Gallery

Recipe Summary

prep:
15 mins
cook:
1 hr
additional:
2 hrs
total:
3 hrs 15 mins
Servings:
4
Yield:
4 servings
Advertisement

Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • Transfer rice to a serving bowl, and stir in onion, celery, cranberries, salad dressing and sugar. Cover, refrigerate, and serve cold.

Nutrition Facts

302 calories; protein 3.8g; carbohydrates 49.7g; fat 10.3g; sodium 364.6mg. Full Nutrition
Advertisement

Reviews (91)

Read More Reviews

Most helpful positive review

Rating: 5 stars
07/01/2005
I followed the directions exactly as stated except that I let the rice cool before adding the other ingredients. It was delicious and wasn't sticky clumpy or mushy. I'll be making this again. Read More
(71)

Most helpful critical review

Rating: 3 stars
04/05/2005
It was ok. I added some chopped carrots to the mix. Definitely must eat right away-- not very good as left overs because the rice seems to get mushy after a day. Will make again. Read More
(16)
110 Ratings
  • 5 star values: 49
  • 4 star values: 34
  • 3 star values: 16
  • 2 star values: 6
  • 1 star values: 5
Rating: 5 stars
07/01/2005
I followed the directions exactly as stated except that I let the rice cool before adding the other ingredients. It was delicious and wasn't sticky clumpy or mushy. I'll be making this again. Read More
(71)
Rating: 5 stars
06/11/2005
This was very good and versitile. I added some shredded carrots for color and the next day added leftover chicken for a lunch. Thank you. Read More
(53)
Rating: 5 stars
05/06/2004
Oh my gosh! My family LOVED this recipe. My husband my 4 year old son 7 year old daughter and I really loved every bite of this recipe. I did not have balsamic vinaigrette salad dressing. So I used 1/4 cup balsamic vinager and 1/4 cup fat free italian dressing. The taste was magnificent. I will make again!!!!!!! Read More
(45)
Advertisement
Rating: 5 stars
05/11/2004
Wow! I found this recipe and whipped it up at the last minute. Boy was I impressed. This is really yummy. I omitted the celery since I did not have any but did not miss it. I did not have any premade balsamic dressing so I made some using a Good Seasons garlic and herb packet and balsamic vinegar. I can't wait to make this again. Thanks for the recipe. Read More
(26)
Rating: 4 stars
12/15/2005
With a good sweet dressing this is a pretty good salad. If your vinaigrette is savory instead of sweet I don't think it would be as good. I used a brown-wild rice blend because it looked more festive but brown would taste good too I'm sure. Read More
(22)
Rating: 5 stars
02/04/2004
This is a great recipe. Easy to prepare and fabulous variety of textures and flavors. Read More
(22)
Advertisement
Rating: 5 stars
06/03/2004
My husband and I loved this. He packs a lunch every day and this is perfect for hot summer days when a sandwich is just too much. Better even the second day or make it early in the day for that night. A definite keeper. Read More
(17)
Rating: 3 stars
04/05/2005
It was ok. I added some chopped carrots to the mix. Definitely must eat right away-- not very good as left overs because the rice seems to get mushy after a day. Will make again. Read More
(16)
Rating: 5 stars
07/02/2005
Delicious and tastes even better the second day! Chill for at least a few hours to allow the flavors to blend. I sometimes substitute instant brown rice and it comes out fine. Read More
(15)
Advertisement