Balsamic Brown Rice Salad

Balsamic Brown Rice Salad

15

"Easy to make, this tangy brown rice and cranberry salad makes a great party side dish."

Ingredients

3 h 15 m {{adjustedServings}} servings 291 cals
Serving size has been adjusted!

Original recipe yields 4 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 291 kcal
  • 15%
  • Fat:
  • 10.3 g
  • 16%
  • Carbs:
  • 46.9g
  • 15%
  • Protein:
  • 3.8 g
  • 8%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 368 mg
  • 15%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  1. In a saucepan, bring water to a boil. Stir in rice, cover, and reduce heat to low. Simmer for 45 to 60 minutes, or until done.
  2. Transfer rice to a serving bowl, and stir in onion, celery, cranberries, salad dressing, and SPLENDA(R) Granulated Sweetener. Cover, refrigerate, and serve cold.

Footnotes

  • Note
  • Serving Size: 1/2 cup rice salad
  • This is a reduced sugar version of a recipe originally submitted by an Allrecipes home cook.
  • profile image
{{ reviewLastUpdatedDate | date: 'MM/dd/yyyy' }}

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

15
  1. 21 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

Excellent combination! I omitted Splenda and added toasted pine nuts and made my own balsamic dressing (1/2 c. evoo, 1/4 c. balsamic, 1 clove pressed garlic, 1/4 tsp dijon mustard, 1/2 tsp. hon...

Delicious! I did add a splash of straight balsamic vinegar for a little extra kick and adjusted the sweetner. I used liquid Stevia instead of Splenda.

This is very simple, yet very good. I used a little olive oil and straight balsamic vinegar instead of a prepared dressing. I completely omitted the sugar and added a little cumin and garlic s...