Brown Rice Salad recipe

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Ingredients

1 ⅔ cups uncooked brown rice
2 ½ cups water
1 cup low fat sour cream
1 tablespoon red wine vinegar
1 tablespoon fresh lime juice
2 teaspoons honey
½ teaspoon ground cumin
¼ teaspoon chili powder
¼ teaspoon salt
⅛ teaspoon black pepper
2 slices bacon
1 cup diced red bell pepper
1 cup chopped green onions
½ cup frozen green peas, thawed
¼ cup toasted almond slices
2 tablespoons chopped cilantro

Nutrition Info

202.9 calories
carbohydrate: 30.5 g
cholesterol: 13.7 mg
fat: 6.8 g
fiber: 3.3 g
protein: 5.4 g
saturatedFat: 2.8 g
servingSize: -
sodium: 143.6 mg
sugar: 3.3 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

Recipe Yield

8 servings

Recipe Note

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

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