Brown Rice For Salad Recipes

Steps:

• 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.
• Transfer rice to a serving bowl, and stir in onion, celery, cranberries, salad dressing and sugar. Cover, refrigerate, and serve cold.

Steps:

• Cook brown rice until tender, allow to cool.
• To prepare the dressing put the ingredients into a large jar with a tight fitting lid and shake well. Put aside.
• In a large bowl add the rice and all other salad ingredients.
• Pour over the dressing and mix through. The flavours improve on standing as the rice soaks in the dressing. Enjoy!

Steps:

• In a 10-inch saute pan over medium heat, fry the bacon until crisp. Drain, crumble, and set aside. Reserve 1 tablespoon of the bacon fat.
• Add the red onion to the pan and cook until translucent, approximately 5 to 6 minutes. Add the vinegar, chicken broth, mustard, sugar, salt, and pepper to the pan and stir to combine. Add the bacon back to the pan along with the rice and cook, stirring occasionally, until the liquid is absorbed, approximately 7 to 10 minutes. Stir in the dill. Allow to cool slightly before serving.
• Preheat the oven to 375 degrees F.
• Place the rice into an 8-inch square glass baking dish.
• Bring the water, butter, and salt just to a boil in a kettle or covered saucepan. Once the water boils, pour it over the rice, stir to combine, and cover the dish tightly with heavy-duty aluminum foil. Bake on the middle rack of the oven for 1 hour.
• After 1 hour, remove cover and fluff the rice with a fork. Serve immediately.

Steps:

• In a saucepan, combine rice and water; bring to a boil. Reduce heat; simmer, covered, until rice is tender and liquid is absorbed, 35-40 minutes., Meanwhile, place vinegars, garlic, pepper and salt in bowl and whisk together. While whisking, gradually add oil in a steady stream. Stir in basil., Place spinach in a large bowl; add cooked rice. Stir in tomatoes, green onions and dressing; toss until spinach is wilted. Gently stir in feta. Loosely cover and refrigerate 2 hours or until cold.

Steps:

• Bring brown rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low; cover and simmer until rice is tender and the liquid is absorbed, 45 to 50 minutes.
• Combine red bell pepper, peas, raisins, onion, and olives in a bowl.
• Whisk vegetable oil, vinegar, and mustard together in a separate bowl for the balsamic dressing.
• Stir brown rice and balsamic dressing into vegetable mixture. Season with salt and black pepper.
• Top brown rice and vegetables with feta cheese before serving.

Steps:

• In a large bowl, combine the first eight ingredients. Add salad dressing; toss to coat. Cover and refrigerate until chilled.

Steps:

• Place rice and water in a medium saucepan, and bring to a boil. Reduce heat to low, cover, and simmer 45 to 60 minutes.
• 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.
• Place bacon in a skillet. Cook over medium high heat until evenly brown. Drain, crumble, and set aside.
• 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.

Steps:

• Place the lemon juice, olive oil, vinegar and worcestershire sauce in a screw top jar and shake well.
• Cook the brown rice acording to the packet instructions, drain and place in a bowl. While the rice is still warm, mix in all the other ingredients including the dressing, stir thoroughly.
• Serve at room temperature.

Steps:

• In a medium bowl, combine rice, tomatoes, red onion, olives and parsley.
• In a small bowl, whisk together vinegar, oil, sugar and salt.
• Pour dressing over rice mixture and toss to coat.
• Cover and chill for at least 4 hours, or overnight.