Brown Rice Cranberry Salad

by Perinaz Avari | Print This Page

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The nutty flavor of brown rice complements the sweetness of the cranberries. Not a fan of cranberries? Swap in apricots or raisins instead. Walnuts can be avoided if someone has nut allergies or swapped for pine nuts or pecans.

Chef’s note: Walnuts can be toasted either in the oven or on the stove, and either dry or with a splash of oil. In the oven: Preheat oven to 350°F.  Arrange walnuts in a single layer on a cookie sheet and bake 8 to 10 minutes, checking frequently. On the stove:  Cook walnuts in a skillet at medium-high heat for 3-5 minutes, stirring frequently.

Serves 2-4

2 cup, cooked and warm brown rice
½ cup, dried cranberries
¼ cup walnuts, toasted and chopped (optional)
3 tablespoons, chopped parsley

3 tablespoons olive oil
1½ tablespoons lemon juice
¼ teaspoon salt
¼ teaspoon pepper

Mix the brown rice, cranberries and toasted walnuts in a bowl. Prepare the dressing with olive oil, lemon juice and seasonings. Add the dressing and parsley to the salad and toss. Serve warm or at room temperature.

{ 1 comment… read it below or add one }

Tyler Hull April 4, 2014 at 3:20 pm

This looks really good! Thanks for sharing!


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