Best 4 Brown And Wild Rice Salad Recipes

Are you looking for a delicious and healthy salad to add to your repertoire? Look no further than brown and wild rice salad! This salad is packed with flavor and texture, and it's also a great source of fiber, protein, and vitamins. With so many different ingredients to choose from, there are endless possibilities for creating a unique and delicious salad that everyone will love.

Here are our top 4 tried and tested recipes!

BROWN AND WILD RICE SALAD

Brown and Wild Rice Salad image

This wild rice salad, developed by the Light & Tasty Test Kitchen, is twice as nice since it stars both brown and wild rice! Tangy raspberry vinegar complements the nutty flavor of the rice, while dried cranberries provide unexpected bursts of sweetness.

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 8 servings.

Number Of Ingredients 11

Ingredients

1 cup brown rice, cooked
1 cup wild rice, cooked
6 green onions, chopped
3/4 cup dried cranberries
1/3 cup coarsely chopped pecans, toasted
2 tablespoons chopped fresh parsley
1/4 cup olive oil
6 tablespoons raspberry vinegar
2 tablespoons honey
1-1/2 teaspoons salt
1/2 teaspoon pepper

Steps:

In a large bowl, combine the rice, onion, cranberries, pecans and parsley. In a small bowl, whisk together the oil, vinegar, honey, salt and pepper. Pour over salad and toss to coat.

Nutrition Facts : Calories 343 calories, Fat 12g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 450mg sodium, Carbohydrate 55g carbohydrate (0 sugars, Fiber 5g fiber), Protein 6g protein.

WILD- AND BROWN-RICE SALAD

Wild- and Brown-Rice Salad image

Our rice salad, which can be served chilled or at room temperature, includes three types of the grain -- wild, brown, and brown basmati -- as well as tomatoes, cucumber, celery, onion, and peppers. Any combination of rice or commercial blend of rice would work well in this recipe.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Number Of Ingredients 12

Ingredients

1 tablespoon olive oil
1 1/2 tablespoons balsamic vinegar
1 teaspoon coarse salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon Dijon mustard
1 1/2 cups cooked wild rice, made according to package directions; 3 cups cooked brown and/or brown basmati rice (about 1 1/3 cups uncooked), made according to package directions
1 yellow bell pepper, cut into 1/2-inch pieces
1/2 red onion, finely chopped
2 stalks celery, cut into 1/2-inch pieces
1/2 seedless cucumber, quartered lengthwise and cut into 1/4-inch slices
6 ounces red cherry tomatoes, quartered
1/4 cup chopped fresh cilantro

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.

Nutrition Facts : Calories 152 g, Fat 2 g, Fiber 4 g, Protein 2 g, Sodium 136 g

BROWN AND WILD RICE SALAD - MACROBIOTIC

Brown and Wild Rice Salad - Macrobiotic image

I'm learning how to cook macrobiotic food and this was the first recipe that I tried. It turned out so yummy! It's from "Cook Your Way to the Life You Want" by Christine Pirello.

Provided by Jodid

Categories Brown Rice

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 19

Ingredients

1 cup brown basmati rice, rinsed well
1/2 cup wild rice, rinsed well
1 3/4 cups filtered water
1/8 teaspoon sea salt
1/2 cup dried currant
1/2 unsweetened dried cranberries
1/4 cup coarsely minced pecans, lightly toasted
1/4 cup coarsely minced almonds, lightly toasted
2 fresh scallions, minced
2 stalks celery, minced
1 carrot, grated
1/2 teaspoon soy sauce
1/4 cup extra virgin olive oil
2 tablespoons balsamic vinegar
1 teaspoon umeboshi, vinegar (you can find this at any health food store)
1 lemon, zest of, grated
1 lemon, juice of
2 teaspoons stone ground mustard
1 teaspoon brown rice syrup (you can find this at any health food store)

Steps:

Make the salad: Place basmati rice, wild rice and water in a pressure cooker. Cover loosely and bring to a boil. Add salt, seal cover, and bring to high pressure. Reduce heat to low, place pot on a flame deflector, and cook for 25 minutes. Turn off heat and leave pot undsiturbed for another 25 minutes so rice can finish cooking in the steam (I just skipped all of this and used my rice steamer).
Transfer rice to a serving bowl. Stir in dried fruit, nuts and vegetables until well combined. Set aside.
Make the dressing: Combine soy sauce and oil in a saucepan. Warm over low heat for 1-2 minutes.
Transfer to a bowl with remaining ingredients. Whisk until well combined.
Fold dressing into rice salad and allow to stand for 10-15 minutes before serving to allow flavors to develop.

BROWN & WILD RICE SALAD WITH APRICOTS AND MINT

BROWN & WILD RICE SALAD WITH APRICOTS AND MINT image

Categories Appetizer

Yield 4 People

Number Of Ingredients 7

Ingredients

One 4 oz. package Farmhouse® Brown & Wild Rice Traditional Herbs & Seasonings
1/2 cup dried apricots, finely chopped
1 orange
1/2 cup pecan halves, toasted
1/3 cup mint leaves, chopped
2 Tablespoons salad oil
Salt & pepper to taste

Steps:

DIRECTIONS Prepare rice according to package directions. Let cool. While rice is cooking, grate orange peel, then cut orange in half and juice. In small saucepan, combine apricots, orange peel and orange juice. Bring to a boil. Remove from heat and let cool. Mix rice, apricot mixture, pecans and mint. Refrigerate for two hours. When ready to serve, mix in oil and season with salt and pepper.

Tips:

For the best flavor, use a combination of brown and wild rice. Brown rice provides a nutty flavor, while wild rice adds a slightly sweet and chewy texture.
If you don't have any cooked rice on hand, you can easily make your own. Simply follow the directions on the package of your favorite rice.
To save time, you can use pre-chopped vegetables. However, if you have the time, chopping your own vegetables will give you the freshest flavor.
Feel free to experiment with different combinations of vegetables. Some other great options include bell peppers, corn, black beans, and avocado.
If you're looking for a vegan or vegetarian option, you can easily omit the chicken or bacon from this recipe.
This salad is best served fresh, but it will keep in the refrigerator for up to 3 days.

Conclusion:

Brown and wild rice salad is a delicious and healthy dish that is perfect for any occasion. It's easy to make, packed with flavor, and can be tailored to your own dietary needs. So next time you're looking for a quick and easy meal, give this brown and wild rice salad a try. You won't be disappointed!