Rainbow Rice Salad

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Yesterday I mentioned that Almond Brown Rice would be lovely as a base for rice salad.  Well, today I tested out that theory and am pleased to report that it was proved true.  The following is the recipe I used to make the salad in the above picture.  It could easily be adapted to your taste:  include other vegetables, increase or decrease some of the ingredients, and so on.

Rainbow Rice Salad

This recipe is adapted slightly from the Rainbow Rice Salad in Nourishing Traditions, page 473.

4 cups cold Almond Brown Rice

1 red pepper, seeds removed, diced

1 green pepper, seeds removed, diced

1 bunch green onions, or ½ white onion

½ cup raisins

1 cup fresh or canned pineapple, cut into small pieces

1 teaspoon Dijon mustard

2 tablespoons plus 1 teaspoon raw, red wine vinegar

½ cup extra virgin olive oil

1 tablespoon flaxseed oil

Mix rice, peppers, onions, raisins and pineapple in a large bowl and toss to combine.

Place mustard, vinegar, olive oil, and flaxseed oil in a jar, cover tightly with lid and shake to emulsify. This is your dressing.

(Alternately, the dressing could be made by first mixing the vinegar and mustard in a bowl then adding the olive oil in a steady stream while stirring briskly.  Once dressing has emulsified, add flaxseed oil and stir again.)

Pour dressing over prepared salad, and gently stir to distribute evenly.

That’s it!  Easy and fresh.

I think roasted peppers would be a nice variation.  Also, toasted almonds sprinkled over would add crunch and flavor.

This post is linked to Real Food Wednesday.

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  1. At least that’s what most potato salad is. The problem is, it’s such a simple dish that most of the time, it’s made without thought. Boil the potatoes, toss them with some mayo, add a few dollops of whatever condiment catches your fancy, and toss it in a bowl.