Ingredients for Balsamic Brown Rice Salad
- 2 cups water
- 1 cup brown rice
- 1/2 cup red onion, finely chopped
- 1/2 cup celery, finely chopped
- 1/2 cup dried cranberries
- 1/4 cup balsamic vinaigrette
- 1 tablespoon Splenda sugar substitute
- salt to taste
- pepper to taste
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How to Make Balsamic Brown Rice Salad
- Rinse 1 cup of brown rice under cold water until the water runs clear.
- In a medium saucepan, combine the rinsed rice with 2 cups of water and a pinch of salt.
- Bring the mixture to a boil over high heat, then reduce heat to low, cover, and simmer for 45-60 minutes, or until all the water is absorbed and the rice is tender.
- Fluff the cooked rice with a fork and transfer it to a large bowl to cool.
- While the rice is cooling, finely chop 1/2 cup red onion and 1/2 cup celery.
- Add the chopped onion and celery to the bowl with the cooled rice.
- Stir in 1/2 cup dried cranberries.
- In a small bowl, whisk together 1/4 cup balsamic vinaigrette, 1 tablespoon of splenda (or to taste), and a pinch of salt and pepper.
- Pour the balsamic vinaigrette dressing over the rice mixture and gently toss to combine.
- Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld. Serve chilled or at room temperature.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
11g
Fat
15g
Carbs
13g
