Close up view of a stoneware bowl filled with brown rice, fresh blueberries, dried cranberries, chopped cucumbers, and scallions, resting on a floral placemat.

Blueberry Brown Rice Salad

Close up view of a stoneware bowl filled with brown rice, fresh blueberries, dried cranberries, chopped cucumbers, and scallions, resting on a floral placemat.

Blueberry Brown Rice Salad

A unique rice-based salad with sweet blueberries, tangy dried cranberries, and crunchy cucumbers.
Prep Time 10 minutes
Cook Time, Brown Rice 40 minutes
Total Time 50 minutes
Course Salads, Sides
Cuisine Italian
Servings 4 Servings
Calories 219 kcal

Ingredients
  

  • 1 tablespoon canola oil, or olive oil
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • 2 cups brown rice, cooked
  • 1 cup fresh blueberries
  • 1 small or medium cucumber, seeded and diced
  • ½ cup dried cranberries
  • 2 tablespoons green onion, finely chopped (optional)
  • 2 tablespoons fresh basil, chopped (optional)

Instructions
 

  • Whisk together oil, salt, and pepper in a small bowl.
  • Combine the cooked rice, cucumber, cranberries, and green onion in a large bowl. Stir well.
  • Add the dressing to the rice mixture and stir again. Gently fold in the fresh blueberries.
  • Add the chopped basil, if using, and serve at room temperature or chill for a few hours, then serve.

Notes

Change it Up
  • Try different herbs, such as fresh mint, oregano , dill, or thyme.
Prep Tip
  • Brown rice can be prepared 1-2 days ahead of time and stored in the refrigerator.

Nutrition

Serving: 1 cupCalories: 219kcalCarbohydrates: 43gProtein: 3gFat: 4.7gSodium: 294mgFiber: 3.9g
Keyword Brunch, Dinner, Lunch, Meatless, Potluck, Vegan
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