Real Recipes From Real Home Cooks ®

brown rice citrus salad

(3 ratings)
Blue Ribbon Recipe by
Trish Morris
White Bird, ID

Are you tired of potato and macaroni salads for picnics and outings? This rice salad is a great alternative. It is light and has fewer calories than mayo-based cold salads.

Blue Ribbon Recipe

Dried cranberries and oranges add a nice zing to this brown rice citrus salad. Light and refreshing, it's a great alternative to mayonnaise-based salads at summer cookouts. This recipe can be doubled or tripled if serving a crowd.

— The Test Kitchen @kitchencrew
(3 ratings)
yield 4 serving(s)
prep time 1 Hr 15 Min
cook time 30 Min
method Stove Top

Ingredients For brown rice citrus salad

  • 1 c
    brown and wild rice
  • 2 Tbsp
    apple cider vinegar
  • 2 Tbsp
    extra virgin olive oil
  • 2 Tbsp
  • 2 Tbsp
    fresh orange juice
  • 2 stalk
    green onion, finely sliced
  • 1/2 c
    dried cranberries
  • 3/4 c
    pecans, toasted and chopped
  • 3/4 tsp
    orange zest
  • 1 pinch
  • freshly cracked pepper (to taste)

How To Make brown rice citrus salad

  • Chilling cooked brown and wild rice.
    Cook the rice per package directions and cool in the fridge.
  • Pour apple cider vinegar, olive oil, honey, and fresh orange juice in a bowl and pour over the rice.
    Combine apple cider vinegar, olive oil, honey, and orange juice in a bowl. Pour over rice.
  • Add the remaining ingredients to the bowl and stir.
    Add the remaining ingredients and chill.