New Zealand Brown Rice Salad

"A delicious salad I found while searching for regional cuisine."
 
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photo by Annacia photo by Annacia
photo by Annacia
photo by Annacia photo by Annacia
photo by Kumquat the Cats fr photo by Kumquat the Cats fr
photo by Rita1652 photo by Rita1652
photo by Rita1652 photo by Rita1652
Ready In:
2hrs 20mins
Ingredients:
10
Serves:
6
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ingredients

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directions

  • Cook rice in water according to package directions. Drain and cool.
  • Peel kiwifruit and cut into 1/4" thick slices. Cut slices in half to form semi circles.
  • Core and dice apple into 1/2" cubes.
  • Toss together rice, kiwifruit, apple, celery, red pepper strips, walnuts, green onions and parsley in salad bowl.
  • Mix together vinegar and oil. Drizzle over salad.
  • Toss to mix well.
  • Cover and refrigerate 1-2 hours, to allow flavors to blend, before serving.
  • Makes 6 servings.

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Reviews

  1. What a great, refreshing salad! I left out the walnuts (allergies), and used Newman's Own balsamic dressing, and it was still fantastic. Tripled the recipe, except for dressing. Made the night before, and refrigerated. Every once in a while I turned the container upside down so the dressing would distribute. Took to a cook-out and it was the first dish to be completely empty. Congrats on a great recipe!!
     
  2. I completely love this recipe. I love kiwi fruit and granny smith apples, so it really made this rice salad even more enjoyable.
     
  3. Unusual and outstanding. I had this salad along side salmon tonight and had a complete dinner. The kiwi in this is lovely and adds something special. I use brown rice often and I'm pleased to discovered another way to enjoy it. I must say that I particularly like that the dressing is very light in both amount and flavor. I normally skip any dressing but this is so light that there is no need to here. I had to use white wine vinegar but don't feel that the salad suffered from it in any way.
     
  4. Brown rice certainly would have improved this, but I loved the sweet/sour combination. I also used white rice because I had it in my cupboard and wanted to use it up. I also added plenty of salt and pepper. I had 5 varieties of vinegar in my refrigerator, but not sherry wine vinegar so I used a white wine vinegar and added a bit of sherry(?) I liked this because it was very low fat too. I had the leftovers the next day and the apples did not turn brown. Thanks for a nice salad!
     
  5. I can just so kick myself!!! For I didn`t have brown rice when I went to make this. So if I use brown rice this would have been Oh so 10 stars!!!! Just love brown riches chewiness and health benifits.I did use well rinsed jasmine rice. The walnuts I toasted and chopped. As for the size of the ingredients I cut smaller then called for just to be closer in size with the rice.
     
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Tweaks

  1. Enjoy all of the ingredients in this recipe but was delighted at just how well they worked together. You get tart and sweet and nutty and crunching all in one beautiful package. I did not have sherry wine vinegar and used white balsamic vinegar instead. (For other WW Core followers, this is Core plus points for the nuts. You could skip them or use water chestnuts instead, but they do add a wonderful crunch.)
     

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