Everyone goes back for seconds when I serve up this Brown Rice & Apple Salad! The combination of sweet and tangy make this rice the perfect side dish!
The other day I had some of our friends over for a little wedding planning. Jamie is the next one from our bunch tying the knot and it was time we hunkered down and got her ready. Yes. I said hunkered. Tony, Louis, Jamie and Kalli all came over and I made us dinner – Parmesan Crusted Salmon and this rice salad. Easy to make and SUPER delicious together!!
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Everyone raved over this salad. Mike even started eating it right out of the serving bowl and we were sitting around after dinner. It’s that good. I think my favorite things about is that I can make it ahead of time, cover it, and just leave it out on the counter while the rest of dinner cooks. If it’ll be more than an hour, I pop it in the fridge and then set it out on the counter for a good 30 minutes before serving to take the chill off. I’m getting hungry just looking at these pictures!!
Now about the brown rice, I use instant rice for this recipe. If you’re a purist and don’t mind spending a million years cooking the rice be my guest. I on the other hand love having my rice ready in 10 minutes so the salmon and salad is ready at the same time. Sometimes easy is the right answer around here.
- 6 cups cooked brown rice
- 2 granny smith apples, cored and diced
- 2 red bell peppers, seeded and diced
- 3 stalks green onion, whites removed and thinly sliced
- 1/4 cup parsley, finely chopped
- 2 1/2 tablespoons fresh lemon juice, 1 large or 2 medium lemons
- 5 tablespoons apple cider vinegar
- 1/4 cup vegetable oil
- Salt and pepper, to taste
- Combine all the ingredients in a large mixing bowl and stir to combine until everything is mixed and well coated in the dressing.
- Season with salt and pepper to taste and stir to combine. Serve at room temperature or chilled.