If you are looking for an easy and healthy meal for a crowd, my winter brown rice salad, packed full of flavours and textures is sure to hit the spot! This vegetarian and gluten-free dish is perfect for make ahead lunches, potlucks or a side dish to accompany a big family feast.
This post has been sponsored by USA Rice Canada. All thoughts and opinions are my own.Jump to Recipe
One of the best things about food blogging, is that there’s usually a tasty treat in the house I’ve made up! This Brown Rice Salad is something I’ve been dipping in to all week and sending off with Mr. Slow The Cook Down for some tasty desk lunches.
I wanted to make a winter rice salad, full of flavours of the season – sweet cranberries, earthy walnuts and sunflower seeds and salty feta mixed with nutty cooked whole grain brown rice. All topped off with a creamy and tangy poppy seed dressing. Winter salad perfection!
How to cook Brown Rice Salad
Making this brown rice salad couldn’t be easier, and I implore you to make a big batch! Simply cook the rice – I used a wholegrain blend from California that had an amazing nutty flavour and firm texture – let it cool, then, add in the other ingredients. It really doesn’t get any easier!
Brown Rice Salad is perfect for your festive entertaining
Who doesn’t like side dishes?! They’re the best bit!! As well as making a hearty lunch, this dish will be the perfect side to go along with festive buffets. You can easily make the salad and dressing a day ahead making for a stress-free option when you are hosting a crowd. Full of festive ingredients, a huge bowl of brown rice salad will sit perfectly on any Christmas table. This is also a vegetarian and gluten-free dish, so it’s great to reach for when you have guests with different needs.
Brown Rice Salad for easy meal prep
Rice dishes have to be the king when it comes to meal prep, this dish will keep fresh in the fridge for 3-5 days. The awesome news is that you can also freeze brown rice for up to 6 months – you can then just reheat it and add the other ingredients to make up the salad! Just pop it into single serve freezer bags or an air tight container, then, to reheat, add a few teaspoons of water and pop on the stovetop for 5 minutes. Weeknight meals don’t get any easier!
This recipe will easily make 8 lunches, but it would also be a great recipe to serve as a side dish or to take along to a potluck or bbq. The Brown Rice Salad can be made the day before, make the poppy seed dressing separately and pour over the salad just before serving.
Is Brown Rice Salad Healthy?
In short….YES! It’s exactly why I made a huge batch of it to have for easy lunches and add as a side for easy weeknight meals – healthy and tasty without even thinking about it! The brown rice is a slow burning carb so it provides long lasting energy; it’s perfect as a post workout meal if you are that way inclined 😉
Brown rice is also a rich source of B-vitamins, zinc, fibre and magnesium so it’s a great way to get the goodness in!
For more delicious and nutritious rice recipes, be sure to check out www.riceinfo.com. There’s a tonne of amazing recipes to found as well as some great how to videos, to get the best out of your rice.
- 2.5 cups wholegrain brown rice blend (16oz) (454g)
- 2 oz arugula (55g)
- 4.5 oz walnut halves (125g)
- 7 oz dried cranberries (200g)
- 5.3 oz crumbled feta (150g)
- 3.5 oz pumpkin seeds (100g)
- ½ cup white wine vinegar (120ml)
- 1/2 cup caster sugar (100g)
- 2 tbsp poppy seeds
- ½ tsp table salt
- ½ tsp cracked black pepper
- 1 tsp Dijon mustard
- 5 tbsp mayonnaise
- ½ cup extra virgin olive oil (120ml)
Cook the rice according to the instructions. Once cooked (do not over cook), drain and put to one side to cool to room temperature.
Once cool, add to a large mixing bowl. Add the rest of the ingredients and toss well.
Whisk together the white wine and sugar.
Add in the poppy seeds, salt, pepper, Dijon mustard, mayonnaise and whisk together.
Slowly add the olive oil while whisking, until the dressing has come together.
When ready to serve, pour the dressing over the brown rice salad and toss.
Yield for the poppy seed dressing is around 1 ½ cups. You can store any left over in an airtight bottle for 3-5 days in the fridge.
Calories are based on one of 8 servings without dressing.