Brown Rice Salad

Looking for something gluten-free to bring to a potluck?  My family recently tested 4 varieties of gluten-free pasta and two pasta alternatives in my Sunflower Pasta Salad recipe.  One of the alternatives that didn’t work well was brown rice–the size and texture just aren’t right for that recipe.

But we had a recipe for a similarly excellent, easy, frugal, vegan, gluten-free potluck dish using brown rice.  I found this recipe online about 9 years ago and put it in our recipe binder.  When I tried to link to it, though, I found that it’s not there anymore!  The person who originally shared the recipe has stopped having a website.  That’s why we’re sharing it now but giving her credit for this recipe.

We like to cook brown rice until it’s very soft.  That makes this basically teriyaki-citrus rice pudding with vegetables.  Sound weird?  Don’t knock it ’til you’ve tried it!  This stuff is delicious.

In addition to potlucks, it’s great for lunch at work, school, or that family attraction where the food is crazy expensive–because it doesn’t spoil easily and tastes great at room temperature.

Brown Rice Salad

from Chaya, author of My Sweet & Savory

Cook the rice far enough in advance that you can combine the ingredients at least 1 hour before serving; the night before is best.

To make about 12 side-dish servings, you will need:

  • 3 cups brown rice, cooked to your preferred consistency (Rice can be either freshly-cooked or cold when you mix the salad.)
  • 3/4 cup raisins
  • 1 onion or 2-3 green onions
  • 1 sweet bell pepper
  • 1 large carrot (Vegetables can vary, depending on what you have.  Cucumber is good in this.)
  • 1/2 cup orange juice
  • 3 Tbsp. soy sauce
  • 2 Tbsp. olive oil
  • 1 Tbsp. sesame oil
  • 1 tsp. lemon juice
  • 1/4 tsp. powdered ginger

Dice vegetables.

Put orange juice, soy sauce, olive oil, sesame oil, lemon juice, and ginger in a jar.  Shake to combine.

Mix dressing, rice, raisins, and vegetables in a large bowl.

Let stand at least 1 hour before serving cold or at room temperature.

Check out the gluten-free options that do work, and get the easy, versatile Sunflower Pasta Salad recipe, in my article at Kitchen Stewardship!

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