Brown and Wild Rice Salad
Brighten up your dining table with this vibrant and nutritious Brown and Wild Rice Salad—a perfect harmony of chewy brown rice, nutty wild rice, and a medley of textures and flavors. Cooked to tender perfection in vegetable broth, the hearty grains are combined with sweet bursts of dried cranberries, the crunch of chopped pecans, and the freshness of parsley, red bell pepper, and green onions. Tossed in a tangy-sweet dressing made with olive oil, fresh lemon juice, Dijon mustard, and a hint of honey, this salad is a versatile dish you can serve warm or chilled. Ideal as a wholesome side dish or a light, make-ahead main course, this recipe is packed with whole grains, colorful vegetables, and a balanced flavor profile that’s sure to impress at any gathering.
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Recipe Information
Ingredients
- 1 cup Brown rice
- 1 cup Wild rice
- 4 cups Vegetable broth
- 0.5 cup Dried cranberries
- 0.5 cup Chopped pecans
- 0.25 cup Fresh parsley
- 1 medium Red bell pepper
- 2 stalks Green onions
- 3 tablespoons Olive oil
- 3 tablespoons Fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon Honey
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Rinse the brown rice and wild rice under cold water to remove excess starch.
In a medium saucepan, combine the brown rice, wild rice, and vegetable broth. Bring to a boil over high heat.
Once boiling, reduce the heat to low, cover, and simmer for about 40-45 minutes, or until the rice grains are tender and the broth is fully absorbed.
Remove the rice from heat and fluff it with a fork. Allow it to cool slightly while you prepare the other ingredients.
Dice the red bell pepper into small cubes, slice the green onions thinly, and roughly chop the fresh parsley.
In a large mixing bowl, combine the cooked rice, dried cranberries, pecans, red bell pepper, green onions, and parsley. Mix gently to combine.
In a small bowl, whisk together the olive oil, fresh lemon juice, Dijon mustard, honey, salt, and black pepper to create the dressing.
Pour the dressing over the rice mixture and toss well to ensure everything is evenly coated.
Taste and adjust seasoning if desired.
Serve immediately as a warm salad, or chill in the refrigerator for 1-2 hours and serve cold. Garnish with additional parsley or pecans, if desired.
Nutrition Facts
Calories |
2239 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 96.6 g | 124% | |
| Saturated Fat | 12.6 g | 63% | |
| Polyunsaturated Fat | 6.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3604 mg | 157% | |
| Total Carbohydrate | 309.1 g | 112% | |
| Dietary Fiber | 39.8 g | 142% | |
| Total Sugars | 76.0 g | ||
| Protein | 52.6 g | 105% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 252 mg | 19% | |
| Iron | 11.2 mg | 62% | |
| Potassium | 3031 mg | 64% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
