Brown Rice Salad Recipe – Olive Oil, Apple & Balsamic Vinaigrette

Last Updated on 2 months by Neha Deshmukh

Brown Rice Salad Recipe – Olive Oil, Apple & Balsamic Vinaigrette

Introduction

Hey everyone! I’m so excited to share this brown rice salad recipe with you. It’s become a total staple in my kitchen, especially during warmer months. Honestly, I first made this when I was looking for something light, healthy, and delicious to take to a friend’s picnic. It was a hit, and I’ve been tweaking it ever since! It’s packed with flavour, super nutritious, and honestly, just makes you feel good from the inside out. Let’s get cooking!

Why You’ll Love This Recipe

This brown rice salad isn’t just another salad; it’s a flavour explosion! The combination of nutty brown rice, sweet apple, crunchy peanuts, and a tangy olive oil and balsamic vinaigrette is seriously addictive. It’s perfect for a quick lunch, a light dinner, or as a side dish at your next gathering. Plus, it’s incredibly versatile – you can easily adapt it to your liking.

Ingredients

Here’s what you’ll need to whip up this amazing salad:

• 2 cups brown rice
• 4 tbsp olive oil
• 2 tbsp vinegar
• 4 tbsp balsamic vinegar
• Salt and pepper to taste
• 4 tbsp red and yellow bell peppers (finely chopped)
• 4 tbsp cucumber (chopped)
• 2 tbsp carrots (chopped)
• 1 apple (finely chopped)
• 2 tbsp spring onions (finely chopped)
• 1 tbsp coriander/parsley (chopped)
• 2 tbsp roasted and peeled peanuts

Ingredient Notes

Let’s talk ingredients! A few little tips can really elevate this salad.

Brown Rice: Choosing the Right Type & Cooking Methods

I prefer long-grain brown rice for this salad, as it holds its shape well. You can use short-grain if you like a stickier texture, but it might get a little mushy. To cook the rice, I usually use a 1:2 rice-to-water ratio (so 2 cups rice to 4 cups water) and simmer it covered for about 45-50 minutes, or until the water is absorbed.

Olive Oil: Selecting Quality & Flavor Profiles

A good quality extra virgin olive oil is key here. It really shines in the vinaigrette. I like to use a fruity olive oil, but you can experiment with different varieties to find your favourite. Around 60ml of olive oil should do the trick.

Balsamic Vinegar: Regional Variations & Aging

Balsamic vinegar adds such a lovely depth of flavour. Traditional balsamic vinegar from Modena, Italy, is amazing if you can get your hands on it, but any good quality balsamic will work. The older it is, the sweeter and more complex it will be! Around 60ml of balsamic vinegar is perfect.

Roasted Peanuts: Homemade vs. Store-Bought & Flavor Enhancements

I usually buy pre-roasted, unsalted peanuts for convenience. But if you’re feeling ambitious, roasting your own peanuts is so worth it! It really intensifies the flavour. A quick toss with a little salt and paprika before roasting adds an extra kick.

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, cook 2 cups of brown rice according to package directions. Once it’s cooked, let it cool slightly – you don’t want to add the dressing to piping hot rice.
2. While the rice is still warm, drizzle in the olive oil, vinegar, and balsamic vinegar. Don’t be shy with the flavour! Add salt and pepper to taste. Give it a good mix and let it cool completely. This is important – the rice needs to be cool before you add the veggies.
3. Now for the fun part! Once the rice is cooled, add your chopped bell peppers, cucumber, carrots, apple, spring onions, coriander (or parsley), and roasted peanuts.
4. Gently toss everything together until it’s all beautifully combined. Be careful not to overmix, or you’ll end up with mushy rice.
5. Serve chilled or at room temperature. I usually let it sit for at least 30 minutes to allow the flavours to meld together.

Expert Tips

• Don’t skip the cooling step! It’s crucial for preventing a soggy salad.
• Taste as you go and adjust the seasoning to your liking.
• For a more vibrant salad, use a mix of different coloured bell peppers.

Variations

• Vegan Adaptation: This recipe is already naturally vegan! Just double-check your balsamic vinegar to ensure it hasn’t been processed with any animal products.
• Gluten-Free Confirmation: Absolutely gluten-free! Brown rice and all the other ingredients are naturally gluten-free.
• Spice Level Adjustment (Adding Chili Flakes): My friend, Priya, loves a little heat, so I often add a pinch of red chili flakes to the vinaigrette for her. It adds a lovely kick!
• Summer Picnic Adaptation – Keeping it Cool: If you’re taking this to a picnic, pack it in an insulated container with an ice pack to keep it nice and cool.

Serving Suggestions

This salad is fantastic on its own, but it also pairs well with grilled chicken, fish, or tofu. It’s also a great side dish for Indian curries or lentil dishes. My family loves it with a side of raita!

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The flavours actually get better as it sits, so it’s perfect for meal prepping.

FAQs

Is this salad best served immediately, or does the flavor improve with time?

It definitely improves with time! Letting it sit for at least 30 minutes allows the flavours to meld together beautifully.

Can I use other types of nuts instead of peanuts?

Absolutely! Almonds, walnuts, or cashews would all be delicious substitutes.

What kind of vinegar can I substitute for balsamic vinegar?

If you don’t have balsamic vinegar, you can use red wine vinegar or apple cider vinegar. Just add a little bit of honey or maple syrup to balance the acidity.

Can I add protein to this salad to make it a complete meal?

Definitely! Grilled chicken, chickpeas, or tofu would all be great additions.

How can I prevent the apple from browning in the salad?

Tossing the chopped apple with a little lemon juice will help prevent it from browning.