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This healthy brown rice salad filled with colorful vegetables is the vegetarian side dish you’ve been looking for! Perfect for when you’re hosting a crowd, or asked to bring something to a potluck. It’s so easy to make, vegetarian, portable, gluten-free, flexible and PRETTY. Really really pretty. And a great way to get more whole grain brown rice into your meals in the most appealing way!
We do love a side dish that brings deliciousness and visual appeal while being able to withstand a car trip. Even a bumpy car trip. And one that does all of this without breaking the bank. This entire brown rice salad, which serves 10, could be produced for about 10 bucks worth of ingredients. It siddles up nicely to anything from Grilled Chicken Kebabs with Vegetables to New York Strip Steak with Jalapeno Butter to Poached Salmon.
Ingredients
You can definitely change up the vegetables depending on what’s on hand and what’s in season! Just keep thinking about color and texture, and whatever you add will be fine.
- Long-grain brown rice – make sure to make this ahead of time, up to 4 days, and that it’s cooled before making the salad.
- Carrots – shredded carrots add lovely color and nice texture to the salad.
- Cucumber – either use seedless cucumbers or make sure to scrape out the seeds before dicing them so the salad doesn’t become watery.
- Onion – use any color onion you like; adds a nice bite to the salad
- Radishes – slice as thinly as you can, adds crunch and color
- Celery – more fresh crunch
- Italian parsley leaves – add more or less as you like
- Fresh thyme leaves – adds a lovely herbal note
Honey-Lemon Dressing
- Extra virgin olive oil
- Lemon juice – use fresh if you can
- Honey – you can use agave instead if you want this to be a vegan salad
- White wine vinegar – feel free to sub in any kind of vinegar
- Dijon mustard – adds zing to the dressing
- Garlic – use fresh garlic, and make sure it’s finely chopped so it blends into the dressing
What Type of Brown Rice to Use
There are a number of brown rice varieties easily available these days, from brown basmati to brown jasmine, and of course plain regular brown rice works out just perfectly. Use any type that suits you (or that’s in your pantry).
Variations and Substitutions
- You might try other grains in place of the rice, such as quinoa, bulgur, farro or wheat berries. Farro and wheat berries are denser, so I would say 2 cups of those grains to the same amount of vegetables would be smart. This way the salad won’t get heavy. Or double the amount of vegetables and stick with the 4 cups of grains, either way.
- Use agave instead of the honey for a vegan brown rice salad.
- Play around with the vegetables! Just make sure to slice them thinly or cut them into small dice so they blend in with the rice easily, and the salad can be scooped up with a fork. Try summer squash, zucchini, bell peppers, tomatoes, lightly cooked chopped broccoli, or sliced asparagus. I also would love to see some chopped up grilled peaches in this salad for a little smoky sweetness!
- If you have another vinaigrette recipe you’re into, there is no reason not to try it here, instead of the honey lemon dressing below. The bit of sweetness from the honey (or agave for a vegan dressing) plays really well against the very earthy ingredients in this rice salad, so if you can incorporate that, all the better. Try Honey Mustard Dressing, or this Sesame Honey Dressing or Spicy Honey Tahini Dressing for a different twist.
How to Make Brown Rice Salad
- Make the salad. In a large bowl combine the brown rice, carrots, cucumber, onion, radishes, celery, parsley and thyme.
- Make the dressing. In a small container combine the olive oil, lemon juice, honey, vinegar, mustard, garlic, salt and pepper.
- Combine the salad. Pour the dressing over the brown rice salad, toss to combine very well, turn into a serving platter and serve at room temperature.
This brown rice salad recipe is the vegetarian side dish you’re always looking for when you’re hosting a crowd or going to a potluck.
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What to Serve with Brown Rice Salad:
Other Grain Salad Recipes:
And if you are as besotted by the notion of grain salads as I am, here are a few more to consider.
- Millet and Greens Salad
- Mediterranean Couscous, Swiss Chard, and Peppers
- Red Quinoa Salad with Arugula, Artichoke Hearts, and Olives
- Tomato, Zucchini, and Bulgur Salad
- Sesame-Honey Quinoa and Carrot Salad with Sliced Avocado
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Brown Rice Salad
Ingredients
For the Brown Rice and Vegetable Salad
- 4 cups cooked and cooled long-grain brown rice
- 1 cup shredded carrots
- 1 cup diced seedless cucumber
- ½ cup chopped red or yellow onion
- 1 cup thinly sliced radishes
- ½ cup thinly sliced celery
- ¼ cup chopped fresh Italian parsley leaves
- 2 tablespoons fresh thyme leaves
For the Honey-Lemon Dressing
- ⅓ cup extra virgin olive oil
- 3 tablespoons lemon juice
- 2 tablespoons honey
- 1 tablespoon white wine vinegar
- 1 tablespoon Dijon mustard
- 1 clove finely minced garlic
- Kosher salt and freshly ground pepper to taste
Instructions
- For the salad, in a large bowl combine the brown rice, carrots, cucumber, onion, radishes, celery, parsley and thyme.
- For the dressing, in a small container combine the olive oil, lemon juice, honey, vinegar, mustard, garlic, salt and pepper. Pour the dressing over the brown rice salad, toss to combine very well, turn into a serving platter and serve at room temperature.
Notes
- There are a number of brown rice varieties easily available these days, from brown basmati to brown jasmine, and of course plain regular brown rice works out just perfectly.
- Try other grains in place of the rice, such as quinoa, bulgur, farro, or wheat berries. Farro and wheat berries are denser, so use 2 cups of those grains instead of the 4 cups of rice.
- You might try other grains in place of the rice, such as quinoa, bulgur or farro or wheat berries. Farro and wheat berries are denser, so I would say 2 cups of those grains to the same amount of vegetables would be smart. This way the salad won’t get heavy. Or double the amount of vegetables and stick with the 4 cups of grains, either way.
- Play around with the vegetables! Just make sure to slice them thinly or cut them into small dice so they blend in with the rice easily, and the salad can be scooped up with a fork. Try summer squash, zucchini, bell peppers, tomatoes, lightly cooked chopped broccoli or sliced asparagus.
- Try other vinaigrette recipes instead of the honey lemon dressing below. Consider Honey Mustard Dressing, this Sesame Honey Dressing or Spicy Honey Tahini Dressing for a different twist.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
found it a bit bitter in the dressing
Dressing a little bitter
Delicious, changed up a few ingredients, don’t like radishes. Added some fresh kale. Really good and my husband loved it!
how many servings does it make?
10! The yield is right under the subtitle, but a little small….
Can you break it down into cups? Is the nutritional information per serving?
the serving size should be about 3/4 cup per person!
Can rice salad, be made the day before and kept in fridge Thank you
yes!
Made this last night for book club and it was a hit! thank you
Awesome! It’s a good make-for-a-crowd dish!
looks amazing! Exactly what I was looking for. I will let you know how it goes!!
awesome, please do!