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California Brown Rice Salad (Vegan

California Brown Rice Salad (Vegan recipe image
This California Brown Rice Salad is a refreshing twist on traditional grain salads, combining the nutty texture of cooked brown rice with the sweet juiciness of California fruit cocktail. Diced tomatoes and crisp celery add a satisfying crunch and brightness, while a zesty dressing made from red wine vinegar, Dijon mustard, and fresh tarragon ties everything together. It&# 226;ÂÂs a colorful, nutrient-packed dish that holds up well at room temperature, making it perfect for potlucks, picnic lunches, or as a light side dish for summer dinners. The balance of sweet fruit and tangy vinaigrette creates a complex flavor profile that is both comforting and invigorating.
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 6
Calories: 379.5
Dietary: Gluten-free, Vegan, Vegetarian
Description
This California Brown Rice Salad is a refreshing twist on traditional grain salads, combining the nutty texture of cooked brown rice with the sweet juiciness of California fruit cocktail. Diced tomatoes and crisp celery add a satisfying crunch and brightness, while a zesty dressing made from red wine vinegar, Dijon mustard, and fresh tarragon ties everything together. It&# 226;€™s a colorful, nutrient-packed dish that holds up well at room temperature, making it perfect for potlucks, picnic lunches, or as a light side dish for summer dinners. The balance of sweet fruit and tangy vinaigrette creates a complex flavor profile that is both comforting and invigorating.
Ingredients
  • 16 oz California fruit cocktail
  • 1 cups Brown rice
  • 1 Tomato; diced
  • 1 cups Sliced celery
  • 2 tablespoons Red wine vinegar
  • 1 tablespoons Vegetable oil
  • 1 tablespoons Dijon mustard
  • 1/2 teaspoons Tarragon
  • 1/8 teaspoons Garlic powder
Directions
  1. 1
    Rinse the brown rice under cold water until the water runs clear, then cook according to package instructions until tender but firm.
  2. 2
    Spread the cooked rice on a large baking sheet or plate to allow it to cool completely to room temperature.
  3. 3
    Drain the California fruit cocktail well to remove excess syrup, which keeps the salad from becoming too watery.
  4. 4
    In a small bowl, whisk together the red wine vinegar, vegetable oil, Dijon mustard, tarragon, and garlic powder to create the vinaigrette.
  5. 5
    In a large mixing bowl, combine the cooled brown rice, drained fruit cocktail, diced tomato, and sliced celery.
  6. 6
    Pour the prepared vinaigrette over the rice mixture and toss gently until all ingredients are evenly coated.
  7. 7
    Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld before serving.
  8. 8
    Give the salad a final stir and serve chilled or at room temperature.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 379.5kcal
% Daily Value *
Total Fat 5.1g8%
Saturated Fat 0.7g4%
Cholesterol 0.0mg0%
Sodium 64.2mg3%
Total Carbohydrate 83.2g28%
Dietary Fiber 5.1g21%
Sugars 54.4g
Protein 3.5g8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: vegan, brown rice, fruit salad, california style, tarragon, dijon mustard, red wine vinegar, celery, tomato, picnic food, grain bowl, summer salad, make ahead, healthy lunch, plant based, side dish, potluck, fruit cocktail, garlic powder, vegetable oil
Read it online: https://www.chefs-mate.com/recipe/california-brown-rice-salad-vegan/