Best 4 Brown And Wild Rice Salad Recipes

Calling all health-conscious foodies and rice enthusiasts! Embark on a culinary journey with our tantalizing Brown and Wild Rice Salad, a delightful blend of flavors and textures that will elevate your taste buds. This wholesome salad is not only a feast for the senses but also a powerhouse of nutrition, boasting an array of whole grains, fresh vegetables, and a tangy dressing that brings it all together.

Indulge in three variations of this versatile salad, each with its unique charm. The Classic Brown and Wild Rice Salad captures the essence of simplicity, showcasing the nutty flavor of brown rice and the earthy notes of wild rice, complemented by crisp bell peppers, juicy tomatoes, and a zesty lemon-tahini dressing.

For those seeking a more vibrant twist, the Mediterranean Brown and Wild Rice Salad awaits. This culinary creation transports you to the sun-kissed shores of the Mediterranean with its medley of sun-dried tomatoes, briny olives, and aromatic herbs, all harmonized by a tangy balsamic vinaigrette.

And for a delightful twist of Tex-Mex flavors, the Southwest Brown and Wild Rice Salad is your perfect match. Savor the smoky chipotle peppers, sweet corn, and black beans, all united by a creamy avocado dressing.

With its versatility and nutritional value, the Brown and Wild Rice Salad caters to various dietary preferences, making it a crowd-pleaser at picnics, potlucks, or as a satisfying lunch option. Join us as we delve into the culinary wonders of this wholesome dish, exploring each variation and unlocking the secrets to its tantalizing taste.

Let's cook with our 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:

Use a variety of rice. This will give your salad a more interesting texture and flavor. Brown rice, wild rice, and basmati rice are all good choices.
Cook the rice properly. Be sure to follow the package directions for cooking the rice. If you overcook the rice, it will be mushy and not as flavorful.
Let the rice cool completely before adding it to the salad. This will help to prevent the salad from becoming watery.
Add your favorite vegetables. Diced tomatoes, cucumbers, carrots, and celery are all good choices. You can also add cooked vegetables, such as broccoli or cauliflower.
Use a flavorful dressing. A simple vinaigrette or a creamy dressing are both good choices. You can also add herbs and spices to the dressing to taste.
Chill the salad before serving. This will help to meld the flavors and make the salad more refreshing.
Serve the salad as a side dish or main course. It's also a great option for a packed lunch.

Conclusion:

Brown and wild rice salad is a healthy and delicious salad that is perfect for any occasion. It's easy to make and can be tailored to your own taste. So next time you're looking for a healthy and flavorful salad, give brown and wild rice salad a try.