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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

Blueberry Brown Rice Salad

A unique rice-based salad with sweet blueberries, tangy dried cranberries, and crunchy cucumbers.
 Michigan Harvest of the Month™
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time, Brown Rice 40 minutes
Total Time 50 minutes
Course Salads, Sides
Cuisine Italian
Servings 4 Servings

Ingredients
  

  • 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)

Instructions
 

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

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: 230calCarbohydrates: 46gProtein: 3gFat: 4.5gSaturated Fat: 0.5gCholesterol: 0mgSodium: 300mgPotassium: 230mgFiber: 4gSugar: 16gCalcium: 20mgIron: 0.9mg
Keyword Brunch, Dinner, Lunch, Meatless, Potluck, Vegan