Brown Rice Salad with Cranberries and Nuts

Brown Rice Salad with Cranberries and Nuts is super good. Very filling. Simple. Good for you.

Brown Rice Salad with Cranberries and Nuts has a very tasty vinaigrette.

Brown Rice Salad with Cranberries and Nuts is such a good combo of flavors and textures.

Today I’m telling you about a delicious whole grain recipe an amazing rice salad you can eat as a main dish or side salad. I love it.

Whole grains are “complex carbohydrates.” Until a few years ago I didn’t really understand what complex carbs were. I thought all carbs were “bad” and raised blood sugar quickly, something that I don’t want to happen since I’m diabetic (Type II). But this isn’t true. Simple carbs (fruit, sugar, candy, white bread, potatoes, etc.) are digested quickly and therefore, raise blood sugar quickly. But complex carbs take much longer to digest, include insoluble fiber (good for keeping things “moving” in your body), and do not turn directly into glucose in your body. If you are carb counting, you can subtract the fiber from the number of carbs, too!

Food Pairings

Brown Rice Salad with Cranberries and Nuts Salad is beautiful on a bed of spinach or lettuce, served with crisp green beans or another vegetable, sliced tomatoes and orange quarters. It makes a spectacular accompaniment to any poultry, fish or meat. This salad can be made with wheatberries or wild rice instead of brown rice. It is scrumptious all three ways.

The recipe was inspired by a recipe in a wonderful cookbook, The Candle Cafe Cookbook (affiliate link). The cookbook is a terrific vegan cookbook with loads of gluten free options, written by the chefs at Candle 79 in New York City (a MAH-vel-ous vegan restaurant!).

What You Need

You need a covered medium pot or a covered casserole dish. Try my Baked Rice recipe for the simplest way to make rice. (If you have cooked brown rice on hand, you won’t need a pot or a casserole dish.) You do need a knife (affiliate link), cutting board, measuring cups and spoons, wire whisk, and a bowl.

Brown Rice Salad Recipe

Brown Rice Salad with Cranberries and Nuts

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Brown Rice Salad is easy to make. It is a delicious side salad or main dish.

• Author: Recipe Idea Shop/Lois Carter Crawford inspired by The Candle Cafe Cookbook
• Prep Time: 10 minutes
• Total Time: 10 minutes
• Yield: 6 1x
• Category: Main Course, Salad
• Cuisine: American, Vegan

Ingredients

Units USM Scale 1x2x3x

Salad

• 3 cups cooked brown rice
• 2 scallions (green onions; chopped)
• 1 cup chopped walnuts
• 1/2 cup dried cranberries

Dressing

• 1/4 cup lite soy sauce
• 1/4 cup lemon juice
• 1/2 cup extra-virgin olive oil
• 2 teaspoons grated lemon rind

Instructions

1. Mix rice, onion, walnuts and cranberries. Set aside.
2. Whisk remaining ingredients until emulsified and then pour this dressing over the rice mixture.
3. Stir and refrigerate for one hour or more.

Nutrition

• Serving Size: About 1 cup of Brown Rice Salad
• Calories: 464
• Sugar: 12.2 g
• Sodium: 287.4 mg
• Fat: 32.5 g
• Saturated Fat: 4.1 g
• Trans Fat: 0 g
• Carbohydrates: 42.7 g
• Fiber: 5.7 g
• Protein: 6.8 g
• Cholesterol: 0 mg

Keywords: Brown Rice Salad, Brown Rice, Cranberries and Nuts Salad

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Recipe Nutrition Information

This recipe is GF, DF, EF, CF (use sea salt), V, VG*

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

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*Allergen Key

GF = Gluten free | DF = Dairy free | NF = Nut free | SF = Soy free | EF = Egg free | CF = Corn free | V = Vegetarian | VG = Vegan

Note: If you have serious allergies or sensitivities, to be considered free of these allergens, you need to use products specifically marked “gluten free,” etc. There can be cross-contamination in facilities.