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+ servings
Bowl of brown rice salad with green napkin

Potluck-Worthy Rice Salad

Dianne
Prep Time 15 mins
Cook Time 45 mins
Course Salad, Side Dish
Cuisine American
Servings 8 servings
Calories 154 kcal

Ingredients
  

  • 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

Instructions
 

  • 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.
  • 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.
  • 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.

Nutrition

Calories: 154kcal