Wild and Brown Rice Salad
Shannon Clark
Shannon Clark
Save Article Print PDF
337 Calories
54 g Carbs
8 g Protein
10 g Fat
Total Time
4 servings

Brown rice wins big in the great battle for health in the modern world. In a pick-up lunch game, it should never be picked last! But the salad game is a team effort. Peppers, celery, seeds, and oils add flavor to this easy-to-create dish. This salad can be served warm or cold, creating plenty of convenient options to satisfy your taste buds.


  • 1 tbsp olive oil
  • 1½ tbsp balsamic vinegar
  • 1 tsp lemon juice
  • 1 tsp dijon mustard
  • 1½ cup wild rice, cooked
  • 3 cup cooked brown rice
  • 1 whole diced red bell pepper
  • 1 whole stalk celery, finely diced
  • ½ cup cucumber, thinly sliced
  • 1 carrot, shredded
  • 2 tbsp sunflower seeds
  • 2 tbsp almonds, slivered

Recipe Tags


  1. Combine olive oil, balsamic vinegar, lemon juice, and mustard together in a small bowl to form dressing.
  2. Place rice, vegetables, seeds, and nuts together in a bowl; stir until mixed.
  3. Drizzle with dressing, toss to coat, and then serve immediately.

Recipe Tags