Nutty Rice Salad
Bursting with texture and vibrant flavors, this Nutty Rice Salad is a wholesome and satisfying dish that's perfect for any occasion. Featuring hearty brown rice as a base, this recipe is packed with fresh, colorful veggies like grated carrot, diced cucumber, and red bell pepper, complemented by the crunch of toasted almonds and walnuts. Sweet raisins add a delightful pop of natural sweetness, while a zesty lemon-Dijon dressing ties everything together with a tangy, slightly sweet kick. Quick to prepare and ideal for meal prep, this salad can be served as a refreshing side dish or a light, nutritious entrée. It's a gluten-free, veggie-packed option that's sure to impress at picnics, potlucks, or your next family dinner. Let this Nutty Rice Salad become your go-to for easy, healthy, and flavorful meals!
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Recipe Information
Ingredients
- 2 cups brown rice
- 4 cups water
- 1 medium carrot, peeled and grated
- 1 medium cucumber, diced
- 1 medium red bell pepper, diced
- 3 stalks scallions, sliced thinly
- 0.25 cup fresh parsley, chopped
- 0.5 cup slivered almonds
- 0.5 cup walnuts, roughly chopped
- 0.5 cup raisins
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 teaspoon honey
- 1 teaspoon Dijon mustard
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Rinse the brown rice thoroughly under cold water to remove excess starch.
In a medium saucepan, combine the rinsed rice and water. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer for about 30 minutes or until the rice is tender and all the water is absorbed.
Remove the rice from the heat and let it sit, covered, for 5 minutes. Fluff the rice with a fork and allow it to cool completely to room temperature.
While the rice cools, prepare the vegetables. Grate the carrot, dice the cucumber and red bell pepper, and slice the scallions thinly. Set aside.
In a dry skillet over medium heat, toast the slivered almonds and chopped walnuts for 2-3 minutes, stirring frequently, until they’re golden and aromatic. Remove from heat and allow to cool.
In a small bowl, whisk together the olive oil, lemon juice, honey, Dijon mustard, salt, and black pepper to create the dressing.
In a large mixing bowl, combine the cooled rice, grated carrot, diced cucumber, red bell pepper, scallions, parsley, toasted nuts, and raisins.
Drizzle the dressing over the salad and gently toss until all the ingredients are evenly coated.
Taste and adjust seasoning if needed. Serve immediately, or refrigerate for up to 2 hours to allow the flavors to meld before serving.
Nutrition Facts
Calories |
327 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.1 g | 26% | |
| Saturated Fat | 2.1 g | 11% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 208 mg | 9% | |
| Total Carbohydrate | 35.2 g | 13% | |
| Dietary Fiber | 5.3 g | 19% | |
| Total Sugars | 13.0 g | ||
| Protein | 7.0 g | 14% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 95 mg | 7% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 467 mg | 10% | |
*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.
