Orange Vinaigrette Brown Rice Salad
Elevate your salad game with this vibrant Orange Vinaigrette Brown Rice Salad, a wholesome blend of nutty brown rice, crisp vegetables, and a zesty homemade dressing. Packed with carrots, cucumbers, red bell peppers, and fresh herbs, this dish strikes the perfect balance of flavors and textures. The star of the show is the tangy orange vinaigrette, made with fresh orange juice, Dijon mustard, and a touch of honey for sweetness. Toasted almonds and orange zest add a delightful crunch and citrusy aroma, making every bite a burst of freshness. Ideal as a healthy side dish or light lunch, this salad can be enjoyed chilled or at room temperature—plus, it keeps beautifully in the fridge for meal prep. Perfect for those looking for flavorful, easy-to-make recipes with a nutritious twist!
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Recipe Information
Ingredients
- 1 cup Brown rice
- 2 cups Water
- 1 cup Orange juice
- 0.25 cup Olive oil
- 1 tablespoon Honey
- 1 teaspoon Dijon mustard
- 2 tablespoons Red wine vinegar
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 medium Carrot, shredded
- 1 cup Cucumber, diced
- 0.5 Red bell pepper, diced
- 0.25 cup Fresh parsley, chopped
- 2 Green onions, thinly sliced
- 0.25 cup Sliced almonds, toasted
- 1 teaspoon Orange zest
Instructions
Rinse the brown rice under cold water to remove excess starch.
In a medium saucepan, bring 2 cups of water to a boil. Add the rinsed rice and reduce the heat to low. Cover and cook for 30 minutes or until the rice is tender and the water is absorbed.
Once cooked, fluff the rice with a fork and set it aside to cool to room temperature.
While the rice is cooling, prepare the orange vinaigrette. In a small bowl, whisk together orange juice, olive oil, honey, Dijon mustard, red wine vinegar, salt, and black pepper until emulsified. Set aside.
In a large bowl, combine the cooled brown rice, shredded carrot, diced cucumber, diced red bell pepper, chopped parsley, and sliced green onions.
Drizzle the prepared orange vinaigrette over the rice and vegetable mixture. Toss gently until everything is evenly coated.
Sprinkle the salad with toasted sliced almonds and orange zest for garnish.
Serve immediately, or refrigerate for up to 3 days to let the flavors meld further. Serve chilled or at room temperature.
Nutrition Facts
Calories |
1233 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 76.1 g | 98% | |
| Saturated Fat | 10.4 g | 52% | |
| Polyunsaturated Fat | 5.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1438 mg | 63% | |
| Total Carbohydrate | 124.5 g | 45% | |
| Dietary Fiber | 16.4 g | 59% | |
| Total Sugars | 52.7 g | ||
| Protein | 19.3 g | 39% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 397 mg | 31% | |
| Iron | 8.1 mg | 45% | |
| Potassium | 2272 mg | 48% | |
*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.
