A New Spin on Whole Grains

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Rice Salad
Serves: 12 | Serving Size: 1/2 cup

Brown Rice SaladIngredients:

  • 2 cups brown rice
  • 1 tablespoon trans-fat-free margarine
  • 1/2 cup slivered almonds
  • 1 cup golden raisins
  • 1/2 cup cider vinegar
  • 1 garlic clove, crushed
  • 1 tablespoon Dijon mustard
  • 4 ounces orange juice
  • 1/4 cup brown sugar
  • 2 tablespoons olive oil
  • 3 cups Romaine lettuce


  1. Cook brown rice according to package directions.
  2. Heat a large nonstick skillet over medium-high heat. Add the margarine, then the almonds, then the rest of the ingredients (except the lettuce).
  3. Bring this mixture to a boil. Lower the heat to a simmer and cook briefly, about 1 minute.
  4. Toss the brown rice in the almond mixture, then serve over a bed of Romaine lettuce.

Nutrition Information:

  • Serves 12. Each serving contains 219 calories, 6 g fat, 1 g saturated fat, 0 g trans fat, 0 mg cholesterol, 27 mg sodium, 39 g carbohydrate, 2 g dietary fiber, 12 g sugar, and 4 g protein.
  • Each serving has 21% DV vitamin A, 6% DV vitamin C, 3% DV calcium, and 5% DV iron.

Chef’s Tips:

  • The sweet raisins and crunchy almonds combine to enrich this dish with lots of different flavors and textures.
  • You can also use converted brown rice if brown rice is a harder sell at your table.
  • The greens in this salad are endlessly adaptable! Try a spring mix, baby greens, or even shredded kale.

Here's a PDF of the handout!

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