Best 3 Warm Brown Rice Salad Recipes

Immerse yourself in a culinary journey with our warm brown rice salad, a symphony of flavors and textures that will tantalize your taste buds. This wholesome dish showcases the goodness of brown rice, elevated with a medley of roasted vegetables, tangy dressing, and a sprinkling of toasted nuts. Indulge in a delightful play of sweet, savory, and slightly nutty notes. This versatile salad offers a perfect balance of warmth and freshness, making it an ideal side dish or a satisfying meal on its own. Discover the ease of preparing this salad with our step-by-step guide, allowing you to recreate this vibrant dish in the comfort of your kitchen.

**Additional Recipes Available:**

- **Roasted Vegetable Medley:** Learn how to perfectly roast a variety of vegetables, resulting in tender-crisp textures and caramelized edges.

- **Tangy Dressing:** Elevate your salad game with this zesty dressing made from a blend of citrus, herbs, and spices.

- **Toasted Nuts:** Discover the art of toasting nuts to enhance their flavor and add a satisfying crunch to your salad.

Let's cook with our recipes!

BROWN RICE SALAD

Brown Rice Salad image

Bottled salad dressing gives just the right amount of punch to this cold rice and bean salad that's perfect for warm summer picnics. -Rosemarie Bush of Bangor, Pennsylvania

Provided by Taste of Home

Categories Lunch

Time 10m

Yield 6 servings.

Number Of Ingredients 9

Ingredients

2 cups cooked brown rice, cooled
1 can (16 ounces) kidney beans, rinsed and drained
2 celery ribs with leaves, chopped
1 medium red onion, chopped
2 garlic cloves, minced
4-1/2 teaspoons minced fresh parsley or 1-1/2 teaspoons dried parsley flakes
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup fat-free Italian salad dressing

Steps:

In a large bowl, combine the first eight ingredients. Add salad dressing; toss to coat. Cover and refrigerate until chilled.

Nutrition Facts : Calories 162 calories, Fat 1g fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 522mg sodium, Carbohydrate 32g carbohydrate (4g sugars, Fiber 6g fiber), Protein 7g protein. Diabetic Exchanges

WARM RICE & PINTOS SALAD

Warm Rice & Pintos Salad image

During my undergrad years, my roommate taught me how to cook vegetarian dishes like brown rice with pintos. It's so versatile; you can turn it into a wrap or casserole. -Natalie Van Apeldoorn, Vancouver, British Columbia

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 4 servings.

Number Of Ingredients 13

Ingredients

1 tablespoon olive oil
1 cup frozen corn
1 small onion, chopped
2 garlic cloves, minced
1-1/2 teaspoons chili powder
1-1/2 teaspoons ground cumin
1 can (15 ounces) pinto beans, rinsed and drained
1 package (8.8 ounces) ready-to-serve brown rice
1 can (4 ounces) chopped green chilies
1/2 cup salsa
1/4 cup chopped fresh cilantro
1 bunch romaine, quartered lengthwise through the core
1/4 cup finely shredded cheddar cheese

Steps:

In a large skillet, heat oil over medium-high heat. Add corn and onion; cook and stir 4-5 minutes or until onion is tender. Stir in garlic, chili powder and cumin; cook and stir 1 minute longer., Add beans, rice, green chilies, salsa and cilantro; heat through, stirring occasionally. , Serve over romaine wedges. Sprinkle with cheese.

Nutrition Facts : Calories 331 calories, Fat 8g fat (2g saturated fat), Cholesterol 7mg cholesterol, Sodium 465mg sodium, Carbohydrate 50g carbohydrate (5g sugars, Fiber 9g fiber), Protein 12g protein. Diabetic Exchanges

WARM WILD RICE SALAD

Warm Wild Rice Salad image

Provided by Patrick and Gina Neely : Food Network

Categories side-dish

Time 1h10m

Yield 4 to 5 servings

Number Of Ingredients 12

Ingredients

3 1/2 cups water
2 cups rice (1 cup long-grain brown rice and 1 cup wild rice)
3 tablespoons butter
1/2 cup diced onions
1/2 cup diced celery
1/2 cup diced carrots
1/2 red bell pepper
Salt and freshly ground black pepper
1/2 cup slivered almonds
3/4 cup frozen peas
1 1/4 teaspoons red pepper flakes
2 tablespoons freshly chopped parsley leaves

Steps:

Bring 3 1/2 cups of water to a boil in large saucepan. Add rice and reduce heat to medium. Cook until just tender about 35 to 40 minutes. Fluff with a fork when ready.
In a large skillet over medium heat, melt butter. Add onions, celery, carrots, peppers, salt and pepper. Saute until softened, about 5 minutes.
In a separate pan over medium-low heat, toast almonds. Stir occasionally until browned.
Add peas and red pepper flakes to the vegetables. Add rice to skillet. Mix together and allow to cook for a few minutes. Remove from pan. Add almonds and top with parsley.

Tips:

Use high-quality ingredients, especially for the dressing.
Cook the rice according to the package directions, or use a rice cooker.
Let the rice cool slightly before assembling the salad.
Toast the nuts in a dry skillet over medium heat until fragrant and golden brown.
Chop the vegetables into uniform pieces so they cook evenly.
Add the dressing to the salad just before serving, and toss to coat.
Serve warm or at room temperature.

Conclusion:

This warm brown rice salad is a delicious and healthy side dish or main course. It's packed with flavor and texture, and it's easy to make. With a few simple ingredients and a little bit of time, you can create a dish that will impress your friends and family. So next time you're looking for a healthy and delicious salad, give this warm brown rice salad a try. You won't be disappointed!