Brown Rice Salad with Cranberries and Nuts is super good. Very filling. Simple. Good for you.
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. 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!
Serve As Main Dish Or Side Dish
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. 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
Well, if you have already-cooked brown rice, you won’t need a pan. Try my Baked Rice recipe for the simplest way to make rice. You will need a knife, cutting board, measuring cups and spoons, wire whisk, and a bowl.
Brown Rice Salad Recipe
Brown Rice Salad with Cranberries and Nuts
Brown Rice Salad is easy to make. It is a delicious side salad or main dish.
- 3 cups cooked brown rice
- 2 scallions (green onions; chopped)
- 1 cup chopped walnuts
- 1/2 cup dried cranberries
- 1/4 cup lite soy sauce
- 1/4 cup lemon juice
- 1/2 cup extra-virgin olive oil
- 2 teaspoons grated lemon rind
- Mix rice, onion, walnuts and cranberries. Set aside.
- Whisk remaining ingredients until emulsified and then pour this dressing over the rice mixture.
- Stir and refrigerate for one hour or more.
Affiliate Disclosure: Many of the links included throughout Recipe Idea Shop are affiliate links, which means if you follow them and you buy something, we will get a small commission. It doesn’t cost you a penny more, and you can still use your Amazon Prime account to buy. Don and I love our Amazon Prime account. This posting includes affiliate links.
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.
WHAT’S NOT TO LOVE?
Trust me, you’re gonna love our recipes. Up your recipe repertoire. Add this recipe to your collection. But don’t stop there…subscribe to our email newsletter and get a free cookbook and a printable grocery shopping list.
DID YOU GRAB YOUR FREE COOKBOOK & Grocery List?
RATE, PIN & SHARE!
Please Rate our recipes, and Pin and Share them on social media. Comments are welcome, too!
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.
You May Also Like These Recipes From Recipe Idea Shop
- Lentil Rice Stuffed Roasted Eggplant
- Savory Sweet Roasted Butternut Squash Rice Salad
- Tarragon Rice Pilaf
- Lemon Rice
- Ayman’s Egyptian Rice