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Nutty Rice Salad

July 28, 2016 Trevor Stroud

Looking for a healthy, wholesome dish that can be served hot or cold and is guaranteed to keep the family fuller for longer? Then you need to try this - nutty rice salad, packed with plenty of flavour and crunch in every mouthful.

What does it involve?

Serving size: Makes about 6

Cooking time: 50 minutes

Prep time: 20 minutes

Effort: Minimum

What Cranberry product do I need? - Raw Mixed Nuts


What Ingredients Do I Need?

1 cup of uncooked brown rice

1.5 cups of water

1 can (15 ounces) of kidney beans (rinsed and drained)

¼ cup of chopped red onions

¼ cup of sliced fresh mushrooms

¼ cup of bite-size broccoli florets

¼ cup of chopped green bell peppers

¼ cup of chopped red bell peppers

¼ cup of chopped yellow bell peppers

¼ teaspoon of coarse black pepper

3 tablespoons chopped Cranberry Raw Mixed Nuts

2 tablespoons of fat-free Italian-style dressing

1 tablespoon of extra virgin olive oil


What do I need to do?

1. Combine the rice and water in a small saucepan; bring to a boil over a high heat. Cover and reduce the heat to medium-low. Simmer until the rice is tender, and the liquid has been absorbed, which should take about 45 to 50 minutes. Remove from the heat and allow to cool.

2. Place the cooled rice in a large bowl. Stir in the kidney beans, red onions, mushrooms, broccoli, bell peppers, and almonds; season with pepper. Toss the salad with the dressing and olive oil.

3.Chill for at least one hour before serving.

Huge thanks to for the inspiration – And if anyone else would like to share a recipe, we’d love to hear from you!

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Trevor Stroud


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