Strawberry and Brown Rice Salad Recipe

Name: Strawberry and Brown Rice Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups chicken stock or 2 cups vegetable stock; 1 cup whole grain brown rice; ⅓ cup coarsely chopped pecans; ⅓ cup coarsely chopped sunflower seeds; ⅓ cup coarsely chopped pumpkin seeds; ¼ cup cider vinegar; ¼ cup vegetable oil; 1 tablespoon liquid honey; 1 teaspoon cracked pepper; 3 cups quartered strawberries; 3 green onions, trimmed and sliced; ½ cup torn fresh basil; ⅓ cup silvered dried apricot; lettuce leaf; lettuce leaf; whole fanned strawberry; basil leaves

Servings: persons

2 cups chicken stock or 2 cups vegetable stock
1 cup whole grain brown rice
⅓ cup coarsely chopped pecans
⅓ cup coarsely chopped sunflower seeds
⅓ cup coarsely chopped pumpkin seeds
¼ cup cider vinegar
¼ cup vegetable oil
1 tablespoon liquid honey
1 teaspoon cracked pepper
3 cups quartered strawberries
3 green onions, trimmed and sliced
½ cup torn fresh basil
⅓ cup silvered dried apricot
lettuce leaf
lettuce leaf
whole fanned strawberry
basil leaves

1
In medium saucepan, bring stock and rice to a boil, cover, reduce heat to medium low and cook for 20 to 25 minutes or just until tender.
2
Drain off any liquid and let cool.
3
Meanwhile, in dry medium frypan, toast pecans, sunflower seeds and pumpkin seeds for 2 to 3 minutes, let cool.
4
In bowl or jar, mix or shake together vinegar, oil, honey and pepper.
5
Five to ten minutes before serving, pour dressing over berries and toss to coat.
6
Add toasted nuts, seeds, green onions and basil to rice, stir in strawberry mixture and apricots.
7
Serve at room temperature on lettuce lined plates and garnish with fanned whole strawberries and basil leaves if desired.

764

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 2 cups chicken stock or 2 cups vegetable stock, 1 cup whole grain brown rice, ⅓ cup coarsely chopped pecans, ⅓ cup coarsely chopped sunflower seeds, and more.

Yes, Strawberry and Brown Rice Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Strawberry and Brown Rice Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions