Brown Rice Salad

Brown Rice Salad

19 Reviews 1 Pic
  • Prep

    20 m
  • Cook

    1 h
  • Ready In

    2 h 20 m
dakota kelly
Recipe by  dakota kelly

“A scrumptious salad bursting with flavor and textures is tossed with a creamy vinaigrette dressing!”

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Adjust Servings

Original recipe yields 8 servings



  1. Place rice and water in a medium saucepan, and bring to a boil. Reduce heat to low, cover, and simmer 45 to 60 minutes.
  2. In a medium bowl, mix the sour cream, red wine vinegar, lime juice, honey, cumin, chili powder, salt, and pepper. Refrigerate until ready to use.
  3. Place bacon in a skillet. Cook over medium high heat until evenly brown. Drain, crumble, and set aside.
  4. In a large bowl, mix the rice, dressing mixture, bacon, bell pepper, green onions, peas, almonds, and cilantro. Chill at least 1 hour before serving.

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Reviews (19)

Rate This Recipe


I enjoyed this, but I like unusual/exotic dishes. However, the group of ladies I served it to didn't seem to enjoy it, nor did they ask for the recipe (which they always do when they like a dish served at our ladies luncheons.) If you like out-of-the-ordinary fare, you'll probably enjoy this. The cilantro (must use fresh, not dried) really makes this dish!! It needed more salt, and I doubled the amount of peas and almonds.



Excellent salad! I left out the honey because I prefer the tanginess of the dressing without it. The only change I'll make next time would be to double the spices for a little more flavor.



Good stuff! I made this for a family party ... that I later had to skip ... so I was left with a double recipe's worth. I am eating it this week for lunch at the office. I am gussying it up for the sake of variety...with (at this point) either horseradish or garlic paste (available at the Indian gorcery; looks a lot like horseradish). My one comment on the original recipe: I'm not sure if the bacon added anything at all, except keeping it out of vegetarian hands!

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Amount Per Serving (8 total)

  • Calories
  • 203 cal
  • 10%
  • Fat
  • 6.9 g
  • 11%
  • Carbs
  • 30.5 g
  • 10%
  • Protein
  • 5.5 g
  • 11%
  • Cholesterol
  • 14 mg
  • 5%
  • Sodium
  • 143 mg
  • 6%

Based on a 2,000 calorie diet



previous recipe:

Brown Rice Belgian Endive Salad


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Mango Basil Chicken and Brown Rice Salad