Salads

Blueberry Brown Rice Salad

A unique rice-based salad with sweet blueberries, tangy dried cranberries, and crunchy cucumbers.
Recipe by Michigan Harvest of the Month™
Close up view of a stoneware bowl filled with brown rice, fresh blueberries, dried cranberries, chopped cucumbers, and scallions, resting on a floral placemat.
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Cost per servingPer serving$1.16
Makes4 servings
Total timeTotal50 minutes
Prep 10 minutes
Prep 10 minutes
Print Recipe

Ingredients

Makes 4 servings. Check items off as you go.
  • 1 tablespoon canola oil or olive oil
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • 2 cups cooked brown rice
  • 1 small or medium cucumber seeded and diced
  • ½ cup dried cranberries
  • 1 cup fresh blueberries
  • 2 tablespoons green onion finely chopped (optional)
  • 2 tablespoons fresh basil chopped (optional)

Directions

  1. Whisk together oil, salt, and pepper in a small bowl.
  2. Combine the cooked rice, cucumber, cranberries, and green onion, if using, in a large bowl. Stir well.
  3. Pour the dressing over the rice mixture and gently fold in the fresh blueberries.
  4. Add chopped basil, if using, and serve at room temperature or cover and chill in the refrigerator.

Nutrition per serving

1 serving is 1 cup
  • Sodium300mg
  • Calories230
  • Carbohydrates46g
  • Fiber4g
  • Fat4.5g
  • Protein3g
Serving: 1 cupCalories: 230calCarbohydrates: 46gProtein: 3gFat: 4.5gSaturated Fat: 0.5gCholesterol: 0mgSodium: 300mgPotassium: 230mgFiber: 4gSugar: 16gCalcium: 20mgIron: 0.9mg
Cost per serving is an estimate based on average Michigan grocery prices and may vary.
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