Amazing Brown Rice Salad

Amazing Brown Rice Salad

Suzanne Gwinn 0

"A delicious brown rice salad recipe I concocted myself. Everyone loves it. Great to take to parties as a side dish."


3 h 15 m servings 302 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 302 kcal
  • 15%
  • Fat:
  • 10.3 g
  • 16%
  • Carbs:
  • 49.7g
  • 16%
  • Protein:
  • 3.8 g
  • 8%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 365 mg
  • 15%

Based on a 2,000 calorie diet

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  • 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 sugar. Cover, refrigerate, and serve cold.
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  1. 107 Ratings


I followed the directions exactly as stated, except that I let the rice cool before adding the other ingredients. It was delicious and wasn't sticky, clumpy or mushy. I'll be making this again.

This was very good and versitile. I added some shredded carrots for color and the next day added leftover chicken for a lunch. Thank you.

Oh my gosh ! My family LOVED this recipe. My husband, my 4 year old son, 7 year old daughter and I really loved every bite of this recipe. I did not have balsamic vinaigrette salad dressing...

Wow! I found this recipe and whipped it up at the last minute. Boy, was I impressed. This is really yummy. I omitted the celery since I did not have any but did not miss it. I did not have any p...

With a good, sweet dressing, this is a pretty good salad. If your vinaigrette is savory instead of sweet, I don't think it would be as good. I used a brown-wild rice blend because it looked mor...

This is a great recipe. Easy to prepare and fabulous variety of textures and flavors.

My husband and I loved this. He packs a lunch every day, and this is perfect for hot summer days, when a sandwich is just too much. Better even the second day, or make it early in the day for ...

It was ok. I added some chopped carrots to the mix. Definitely must eat right away-- not very good as left overs because the rice seems to get mushy after a day. Will make again.

Delicious, and tastes even better the second day! Chill for at least a few hours to allow the flavors to blend. I sometimes substitute instant brown rice and it comes out fine.