Nutty Rice Salad

Bursting with texture and vibrant flavors, this Nutty Rice Salad is a wholesome and satisfying dish that's perfect for any occasion. Featuring hearty brown rice as a base, this recipe is packed with fresh, colorful veggies like grated carrot, diced cucumber, and red bell pepper, complemented by the crunch of toasted almonds and walnuts. Sweet raisins add a delightful pop of natural sweetness, while a zesty lemon-Dijon dressing ties everything together with a tangy, slightly sweet kick. Quick to prepare and ideal for meal prep, this salad can be served as a refreshing side dish or a light, nutritious entrée. It's a gluten-free, veggie-packed option that's sure to impress at picnics, potlucks, or your next family dinner. Let this Nutty Rice Salad become your go-to for easy, healthy, and flavorful meals!

Nutriscore Rating: 71/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 6

Ingredients

• 2 cups brown rice
• 4 cups water
• 1 medium carrot, peeled and grated
• 1 medium cucumber, diced
• 1 medium red bell pepper, diced
• 3 stalks scallions, sliced thinly
• 0.25 cup fresh parsley, chopped
• 0.5 cup slivered almonds
• 0.5 cup walnuts, roughly chopped
• 0.5 cup raisins
• 3 tablespoons olive oil
• 2 tablespoons lemon juice
• 1 teaspoon honey
• 1 teaspoon Dijon mustard
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper

Directions

Step 1

Rinse the brown rice thoroughly under cold water to remove excess starch.

Step 2

In a medium saucepan, combine the rinsed rice and water. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer for about 30 minutes or until the rice is tender and all the water is absorbed.

Step 3

Remove the rice from the heat and let it sit, covered, for 5 minutes. Fluff the rice with a fork and allow it to cool completely to room temperature.

Step 4

While the rice cools, prepare the vegetables. Grate the carrot, dice the cucumber and red bell pepper, and slice the scallions thinly. Set aside.

Step 5

In a dry skillet over medium heat, toast the slivered almonds and chopped walnuts for 2-3 minutes, stirring frequently, until they’re golden and aromatic. Remove from heat and allow to cool.

Step 6

In a small bowl, whisk together the olive oil, lemon juice, honey, Dijon mustard, salt, and black pepper to create the dressing.

Step 7

In a large mixing bowl, combine the cooled rice, grated carrot, diced cucumber, red bell pepper, scallions, parsley, toasted nuts, and raisins.

Step 8

Drizzle the dressing over the salad and gently toss until all the ingredients are evenly coated.

Step 9

Taste and adjust seasoning if needed. Serve immediately, or refrigerate for up to 2 hours to allow the flavors to meld before serving.

Nutrition Facts

Serving size	2083.1 grams (2083.1g)

Amount per serving	% Daily Value*
Calories	1992

Total Fat 122.50g	157%
Saturated Fat 13.80g	69%
Polyunsaturated Fat 4.00g
Cholesterol 0mg	0%
Sodium 1449mg	63%
Total Carbohydrate 210.30g	76%
Dietary Fiber 30.00g	107%
Total Sugars 76.40g
Protein 41.70g	83%

Vitamin D 0IU	0%
Calcium 572mg	44%
Iron 13mg	72%
Potassium 2871mg	61%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 52.2%

Protein: 7.9%

Carbs: 39.9%