Description
Brown Rice Salad with Raspberries and Blackberries with almonds and mint.
Ingredients
Units
Scale
- 3 cups water
- 1 1/2 cup long-grain brown rice
- 1 orange, zested and juice
- 1/3 cup extra-virgin olive oil
- 2 tablespoons cider vinegar
- 2 teaspoons Dijon mustard
- 3/4 teaspoon salt
- Freshly ground pepper, to taste
- 3 scallions, minced
- 1/2 cup sliced almonds, toasted
- 1 1/2 cups berries
- Fresh mint for garnish
Instructions
- Bring water to a boil in a large saucepan over high heat. Add rice, return to a boil, cover, reduce heat to low and simmer until the water is absorbed and the rice is tender, 40 minutes. Remove from the heat, spread out on a sheet pan to speed cooling or transfer to a metal bowl and refrigerate until cold, about 2 hours.
- Whisk orange juice, orange zest, olive oil, vinegar, mustard, salt and pepper in a large bowl. Stir in scallions, almonds and the rice. Fold in berries and garnish with mint.
Notes
Make-Ahead:
Cook and cool the rice and whisk together the dressing up to a day in advance. Store the rice in the fridge as directed in step 1, and store the dressing in a separate airtight container. Do not combine and assemble the brown rice salad with berries until ready to serve.
- Prep Time: 20 minutes
- Category: Side dish
- Method: stove top
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 190
- Sugar: 6 g
- Sodium: 248 mg
- Fat: 55 g
- Saturated Fat: 5 g
- Carbohydrates: 14 g
- Fiber: 3 g
- Protein: 21 g