Brown Rice Citrus Salad
Try this Brown Rice Citrus Salad recipe, or contribute your own.
Try this Brown Rice Citrus Salad recipe, or contribute your own.
- pinch of salt
- 2 tbsp honey
- 2 tbsp apple cider vinegar
- 2 tbsp olive oil extra virgin
- 2 tbsp fresh orange juice
- 1 c brown and wild rice (i ran out of wild rice so i j
- 1/2 c dried cranberries
- 3/4 c pecans - toasted and chopped
- 2 stalk(s) green onion (fine slice)
- 3/4 tsp orange zest
- fresh cracked pepper ( to taste)
- Carbohydrate 11.5910266686536 g
- Cholesterol 0 mg
- Fat 1.80644166739255 g
- Fiber 0.525760402603159 g
- Protein 0.0453739583479028 g
- Saturated Fat 0.24221750010019 g
- Serving Size 1 1 Serving (26g)
- Sodium 39.6607083334497 mg
- Sugar 11.0652662660505 g
- Trans Fat 0.0825633333540384 g
- Calories 60 calories
Step-by-step
- Cook rice as per directions and cool in fridge.
- Combine liquid (honey, apple cider vinegar, olive oil, orange juice) and pour over rice.
- Add dried cranberries, pecans, green onion, orange zest, salt, and pepper.
- Chill before serving.
My Go-To Summer Salad: Brown Rice Citrus Salad
As a busy working mom, finding time to cook healthy and delicious meals can be a real challenge. But I've discovered a recipe that’s not only quick and easy, but also packed with flavor and nutrients: Brown Rice Citrus Salad. This salad is my go-to lunch or light dinner during the warmer months. It's incredibly versatile, easily adaptable to whatever ingredients I have on hand, and always satisfying. The vibrant citrus flavors paired with the nutty pecans and chewy cranberries create a delightful symphony on the palate. It's the perfect balance of sweet, tart, and savory, and it's incredibly refreshing, especially on a hot day. Plus, it’s a great way to use up leftover brown rice, which I often have on hand.
What I love most about this salad is its simplicity. There’s no complicated chopping or lengthy cooking involved. The key is using high-quality ingredients. I always opt for freshly squeezed orange juice whenever possible; it makes all the difference in the taste. Toasted pecans add a wonderful crunch and a boost of healthy fats, while the dried cranberries provide a touch of sweetness and a pleasing chewiness. The combination of apple cider vinegar and honey creates a subtly sweet and tangy dressing that perfectly complements the other ingredients. And a pinch of salt and freshly cracked black pepper enhances all the flavors, tying everything together beautifully.
This recipe has become a staple in my meal prep routine. I often make a large batch on the weekend and store it in the refrigerator for quick and healthy lunches throughout the week. It's also a fantastic dish to bring to potlucks or gatherings. It travels well, and its bright colors and fresh flavors always impress. I frequently adjust it depending on what's in season. Sometimes I add crumbled feta cheese for a salty tang, or substitute different nuts like almonds or walnuts. I’ve even experimented with adding grilled chicken or shrimp for a more substantial meal. The possibilities are endless!
Beyond its culinary appeal, this salad offers a fantastic nutritional profile. Brown rice is a good source of complex carbohydrates, providing sustained energy throughout the day. Citrus fruits are rich in Vitamin C, a powerful antioxidant. Pecans are packed with healthy fats and fiber, contributing to overall health and well-being. And the cranberries offer a dose of antioxidants and fiber too. It's a well-rounded, nutrient-rich meal that keeps me feeling full and energized, without weighing me down.
This Brown Rice Citrus Salad isn't just a recipe; it's a testament to the power of simple, fresh ingredients. It's a delicious and easy way to nourish myself and my family. I encourage you to try this recipe and make it your own. Experiment with different ingredients, adjust the seasonings to your liking, and discover the joy of creating a healthy and flavorful meal that fits perfectly into your busy lifestyle. You won't be disappointed!
