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+ servings
Bowl of brown rice salad with green napkin

Potluck-Worthy Rice Salad

Course Salad, Side Dish
Cuisine American
Keyword rice salad
Prep Time 15 minutes
Cook Time 45 minutes
Yields 8 servings
Calories 154 kcal
Author Dianne


  • 2 cups vegetable stock or water
  • 1 cup brown rice
  • 1 tablespoon extra-virgin olive oil
  • 3 tablespoons fruity balsamic vinegar
  • 1 tablespoon tamari
  • ½ teaspoon powdered ginger
  • ½ teaspoon sea salt
  • ½ teaspoon garlic powder
  • 2 cloves garlic minced
  • 2 carrots diced
  • 2 celery stalks diced
  • 2 scallions thinly sliced
  • ½ cup dried cherries
  • ½ cup slivered almonds toasted


  1. Add the vegetable stockor water and rice to a large pot over medium-high heat. Bring to a boil. Reduce the temperature to low and cover the pot. Allow to cook for 45 minutes or until the liquid is fully absorbed. Allow to cool.

  2. While the rice is cooking, whisk together the olive oil, balsamic vinegar, tamari, powdered ginger, sea salt, garlic powder, and minced garlic in a small bowl.
  3. Place the rice in a large bowl. Add the carrots, celery, scallions, cranberries, and almonds. Gently fold in the dressing. Allow the salad to sit for 30 minutes to 1 hour to let the flavors combine. Serve chilled or at room temperature.