This easy brown rice citrus salad offers a pleasing blend of flavors and textures – a great side dish, but hearty enough for a meal!
My daughter has been fighting a cold and asked me to make her something “healthy” for dinner. This usually means a big green salad but we needed to go grocery shopping. We were out of fresh greens. What to do, what to do…
I took a quick inventory of our kitchen. A nearly overripe pineapple sat on the counter. One lone orange rested in the fruit bowl. Half a cucumber was dying a slow death in the vegetable crisper – but fortunately it was accompanied by another with a little more life left in it. What could I do with these ingredients?
I decided to make a grain salad. I opted for short grain brown rice, but quinoa or another type of grain could also work.
Brown Rice Citrus Salad
If I followed my own advice and had some cooked grains on hand, this brown rice citrus salad could have been ready in minutes. I had to wait for the rice to cook, but that gave me time to chop the fruit and veggies. I ultimately decided to combine:
- brown rice
- garbanzo beans
- teriyaki sauce
Grain salads are great. They make a hearty meal and it’s easy to mix and match different ingredients. I thought teriyaki sauce would enhance the citrus flavors in this combo, but I encourage you experiment with what you have!
Brown Rice Citrus Salad
- 1 cup short grain brown rice
- 2 cups water
- 1 large orange peeled and chopped into 1 inch chunks
- 2 cups fresh 1 inch pineapple chunks
- 1 large cucumber peeled, seeded and chopped into 1/2 inch chunks
- 1/2 large red onion diced
- 1 15.5 oz can low sodium garbanzo beans chickpeas, drained
- 1 cup raw cashews
- 1/4 cup Teriyaki Sauce
Combine rice and water in a large sauce pan and bring to a boil. (Or cook rice in a rice cooker - follow manufacturer’s instructions - and skip to step 4.)
Reduce heat and simmer with cover vented for 45 minutes.
Remove from heat, cover fully and allow cooked rice to sit for 10 minutes.
While rice is cooking, prep orange, pineapple, cucumber and onion.
Combine orange, pineapple, cucumber, onion, chickpeas and cashews in a large mixing bowl and stir in Teriyaki Sauce.
Serve immediately or refrigerate for later (1-2 days) - best served at room temperature.
Note: I do not include nutrition information with my recipes because I subscribe to the theories presented in the book Whole and believe we should focus on eating a variety of whole foods instead of counting calories or keeping track of individual nutrients.