RECIPE: Harvest Rice Salad

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Harvest Rice Salad

  • 3½ cups cooked medium or long grain Kroger brown rice*
  • 1 large red Anjou pear, cored and diced (3/4-inch pieces)
  • 2/3 cup chopped green onions
  • ½ cup chopped toasted walnuts
  • 2 ounces Private Selection Crumbled Feta Cheese (about ½ to 2/3 cup crumbles)
  • 2 tablespoons extra virgin olive oil
  • 2 ½ tablespoons Private Selection white balsamic vinegar
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • Leftover cubed, diced or shredded turkey (optional, as desired)

In a medium bowl, combine cooked rice, pear, onion, walnuts and cheese. Whisk oil, vinegar, salt and pepper together in a small bowl and pour over rice mixture. Toss lightly to blend all ingredients. If using, add turkey and toss lightly again. Serve immediately. Or if you’re making in advance, stir in cheese and turkey right before serving. Makes about 8 servings of 2/3 cup each (about 5 ½ cups total salad).

*(For 3½ cups cooked brown rice, you’ll need roughly 1¼ cups dry rice and 2 ½ cups water. Measure out 3 ½ cups cooked rice after cooking.)

Recipe created by culinary dietitian and nutritionist Kim Galeaz, RDN CD