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Blueberry Brown Rice Salad
Blueberry Brown Rice Salad
A unique rice-based salad with sweet blueberries, tangy dried cranberries, and crunchy cucumbers.
Michigan Harvest of the Month™
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Prep Time
10
minutes
mins
Cook Time, Brown Rice
40
minutes
mins
Total Time
50
minutes
mins
Course
Salads, Sides
Cuisine
Italian
Servings
4
Servings
Ingredients
1x
2x
3x
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
cup
Calories:
219
cal
Carbohydrates:
43
g
Protein:
3
g
Fat:
4.7
g
Sodium:
294
mg
Fiber:
3.9
g
Keyword
Brunch, Dinner, Lunch, Meatless, Potluck, Vegan