Best 3 Brown Rice Salad With Crunchy Sprouts And Seeds Recipes
Indulge in a symphony of flavors and textures with our Brown Rice Salad with Crunchy Sprouts and Seeds. This wholesome dish combines the nutty flavor of brown rice with a delightful array of crisp sprouts and crunchy seeds. Tossed in a tangy dressing made with zesty lemon, aromatic herbs, and a hint of sweetness from honey, this salad is a refreshing and nutritious meal that's perfect for lunch, dinner, or a healthy snack.
In addition to the main recipe, we're also sharing three variations to cater to different dietary preferences and flavor profiles. For a vegan delight, try our Vegan Brown Rice Salad with Roasted Chickpeas and Avocado, where succulent avocado and crispy chickpeas add a creamy and savory touch. If you're looking for a protein-packed option, our Brown Rice Salad with Grilled Chicken and Quinoa will satisfy your cravings with tender chicken and protein-rich quinoa. And for a flavor-packed twist, our Mediterranean Brown Rice Salad with Feta and Olives brings together tangy feta cheese, juicy tomatoes, and briny olives, all drizzled in a flavorful Mediterranean dressing.
With its versatility and customizable options, our Brown Rice Salad with Crunchy Sprouts and Seeds is sure to become a staple in your healthy eating journey.
SALAD CRUNCHIES SEED MEDLEY
Give your soups, salads, yogurt, and avocado toast a crunchy, nutritional boost with this easy medley of roasted seeds. They're great to just snack on as well! Make sure all the seeds are raw, otherwise they'll burn during the cooking process.
Provided by Buckwheat Queen
Categories Side Dish Sauces and Condiments Recipes
Time 30m
Yield 20
Number Of Ingredients 13
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Line a large baking sheet with parchment paper; this will help later when putting the medley in a container.
- Combine pepitas, sunflower seeds, flax seeds, egusi, chia seeds, quinoa, white sesame seeds, black sesame seeds, and amaranth seeds in a large bowl. Mix together using a rubber spatula. Drizzle 1 tablespoon olive oil over seeds while mixing. Drizzle remaining olive oil in and continue mixing. Season with salt, cayenne, and ground peppercorns; mix until well combined. Pour mixture onto the prepared baking sheet and spread out in a single layer.
- Bake in the preheated oven for 10 minutes. Remove from oven and stir well. Bake for another 5 minutes and stir again. Check egusi seeds as they will be the first seeds that show signs of roasting by turning brown. Bake for 5 more minutes, checking in after 3 minutes without opening oven door. Once egusi are brown and pepitas are beginning to brown (they will have a glossy shine and should begin to puff up), turn off the heat and open the oven door. Leave the seeds inside with the door open for 10 minutes.
- Remove baking sheet and let seeds cool on the sheet, stirring occasionally. Once completely cooled, store in an airtight container for up to 3 weeks.
Nutrition Facts : Calories 162 calories, Carbohydrate 7.6 g, Fat 13.1 g, Fiber 3.2 g, Protein 5.9 g, SaturatedFat 1.8 g, Sodium 50.4 mg, Sugar 0.3 g
BROWN RICE SALAD
Steps:
- In a 10-inch saute pan over medium heat, fry the bacon until crisp. Drain, crumble, and set aside. Reserve 1 tablespoon of the bacon fat.
- Add the red onion to the pan and cook until translucent, approximately 5 to 6 minutes. Add the vinegar, chicken broth, mustard, sugar, salt, and pepper to the pan and stir to combine. Add the bacon back to the pan along with the rice and cook, stirring occasionally, until the liquid is absorbed, approximately 7 to 10 minutes. Stir in the dill. Allow to cool slightly before serving.
- Preheat the oven to 375 degrees F.
- Place the rice into an 8-inch square glass baking dish.
- Bring the water, butter, and salt just to a boil in a kettle or covered saucepan. Once the water boils, pour it over the rice, stir to combine, and cover the dish tightly with heavy-duty aluminum foil. Bake on the middle rack of the oven for 1 hour.
- After 1 hour, remove cover and fluff the rice with a fork. Serve immediately.
AMAZING BROWN RICE SALAD
A delicious brown rice salad recipe I concocted myself. Everyone loves it. Great to take to parties as a side dish.
Provided by Suzanne Gwinn
Categories Salad Grains Rice Salad Recipes
Time 3h15m
Yield 4
Number Of Ingredients 7
Steps:
- 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.
- Transfer rice to a serving bowl, and stir in onion, celery, cranberries, salad dressing and sugar. Cover, refrigerate, and serve cold.
Nutrition Facts : Calories 302 calories, Carbohydrate 49.7 g, Fat 10.3 g, Fiber 2.3 g, Protein 3.8 g, SaturatedFat 1.3 g, Sodium 364.6 mg, Sugar 9.9 g
Tips:
- Use high-quality ingredients for the best flavor. - Cook the brown rice according to the package directions. - Rinse the sprouts and seeds thoroughly before using. - Be sure to chop the vegetables into small pieces so they are easy to eat. - Feel free to adjust the amount of dressing to your liking. - This salad is best served fresh, but it can be stored in the refrigerator for up to 3 days.Conclusion:
This brown rice salad with crunchy sprouts and seeds is a delicious and healthy way to enjoy a meal. It is packed with flavor and nutrients, and it is a great option for a light lunch or dinner. The salad is also very versatile, and it can be easily customized to your liking. So next time you are looking for a healthy and satisfying meal, try this brown rice salad with crunchy sprouts and seeds.
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