This is not your ordinary brown rice salad, folks, this has blueberries, toasted pecans, barley, green lentils, red quinoa, scallions, mint and more! But how could I put all of that into the title? I had a heck of a time deciding what to call this but I think it sounds yummy, don’t you? Especially now that pressure cooker brown rice recipes are all the rage right now. You’ve got to see what you’re missing out on!
In a roundabout way this salad was inspired by an appetizer I did last summer – Peppercorn Steak Crostini with Blueberry Balsamic Sauce. Remember this little tasty bite?
While creating this I discovered that I absolutely love the combination of balsamic vinegar, blueberries and a touch of pure maple syrup. I definitely needed to do something with them again. The balsamic vinegar and maple syrup penetrate the blueberries perfectly and melds together to create a sweet, fruity, tart taste that is truly memorable. You can see how dark the berries get and when I was sauteing them it was all I could do not to gobble them up!
I think some goat cheese would be delightful in this as well. You could also use almonds instead of pecans, parsley instead of mint and how about some roasted corn in there? This is a recipe that gives you the bones and you can make it your own. It’s a great side dish for any BBQ feast. You don’t even have to tell people you saw it here first!
I’d love to know what your favorite dish is this summer. Is there one recipe that your family asks for over and over again? Take a shot next time and share it with me on Instagram at #simplyfreshdinners. You know I love hearing about what you’re making. I’m nosy like that! Cheers!
- 1 package (8 ounces) brown rice with barley, green lentil and red quinoa blend. (you can choose any blend that you prefer. Wild rice would be fantastic!)
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 cup blueberries
- 2 tablespoons balsamic vinegar
- 1/4 teaspoon pure maple syrup
- 3/4 cup toasted pecans, chopped
- 1/4 cup scallions, both chopped and thinly sliced lengthwise (purely for aesthetic purposes so skip this if you prefer)
- 4 tablespoons chopped fresh mint
- pinch of sea salt
- 1/4 teaspoon freshly ground black pepper
- Prepare rice blend according to package directions; letting it drain well while you prepare the remaining ingredients.
- In a small skillet, heat oil on medium heat. Add garlic; cook and stir 2 minutes. Add blueberries, vinegar and maple syrup and cook for 2-3 minutes, stirring frequently but gently so as not to crush the berries.
- Place rice blend and blueberry mixture in large bowl. Add pecans, scallions, mint, salt and pepper; toss to combine. Serve immediately
- OPTIONS:
- roasted corn, almonds, parsley, goat cheese
24 Comments
Anita Rivera
August 1, 2016 at 4:01 pmOh oh….YUMMAROONY! I love blueberries, brown rice, nuts, all of the above! YES YES YES! I can’t wait to talk tomorrow!
Robyn
August 1, 2016 at 4:45 pmI had a feeling this would be up your food alley, Anita, lol. Looking forward to chatting, too!
Robyn recently posted…Brown Rice Salad with Blueberries, Mint and Toasted Pecans
Karen @ Seasonal Cravings
August 1, 2016 at 4:07 pmYum! Love dressings with maple syrup and this all looks like a yummy flavor combo. And can easily be gluten free. Yes!
Karen @ Seasonal Cravings recently posted…Five Ingredient Gluten Free Brownies
Robyn
August 1, 2016 at 4:46 pmI love maple syrup all year round, Karen, and it’s so much fun to find new ways to include it! Yup, easily gluten-free, too!
Robyn recently posted…Brown Rice Salad with Blueberries, Mint and Toasted Pecans
Rebecca @ Strength and Sunshine
August 1, 2016 at 4:49 pmO yes, yes, yes! I love making blueberry balsamic glazes actually! So good (on chicken!!)
Rebecca @ Strength and Sunshine recently posted…Rhubarb Orange Quick Bread
Robyn
August 1, 2016 at 5:14 pmOh, I just remembered that I made one for a salmon a few years ago, Rebecca. The pics were a disaster but the dish was delectable, lol.
Mindy
August 1, 2016 at 5:24 pmYummy AND it fits in with my 30 day vegan challenge I started today! Your timing is perfect 🙂
Mindy recently posted…Giving Thanks Friday
Robyn
August 2, 2016 at 5:32 amOh, you’re going vegan! Great idea, Mindy, I’ll be looking forward to hearing about it. I hope you keep a journal about it for your blog. I have a feeling you will notice an amazing difference in how you feel. Good luck!
sue|theviewfromgreatisland
August 1, 2016 at 5:37 pmI’ve been neglecting brown rice lately, this is great inspiration to cook some up, I love the nutty flavor!
sue|theviewfromgreatisland recently posted…Salmon and Zucchini Burgers
Jennifer @ Seasons and Suppers
August 2, 2016 at 7:37 amWhat a lovely salad and love the use of brown rice! My daughter loves brown rice and would be all over this salad. Great combination of flavours 🙂
Jennifer @ Seasons and Suppers recently posted…Peach Melba Scones
Tricia @ Saving room for dessert
August 2, 2016 at 8:33 amWhat a wonderful combination! I have never thought to add balsamic to brown rice and the nuts and blueberries too! This is a must try in our house! Thanks Robyn. Sharing and pinning
Tricia @ Saving room for dessert recently posted…Coconut Pineapple Popsicles
Katherine | Omnivore's Cookbook
August 2, 2016 at 12:24 pmLovely photos and recipe as always!
Katherine | Omnivore’s Cookbook recently posted…Real Deal Sesame Noodles
Blair @ The Seasoned Mom
August 2, 2016 at 12:37 pmI have a blueberry-infused balsamic vinegar that I got for Christmas and it’s absolute HEAVEN on a salad. Slightly sweet, thick, and oh-so-good! I bet it tastes a lot like your blueberry, maple, and vinegar combo.
This salad is so fresh and so pretty, Robyn! Love it!
Blair @ The Seasoned Mom recently posted…Cheddar Crusted Chicken and Broccoli Casserole
Geraldine | Green Valley Kitchen
August 2, 2016 at 2:14 pmI love this, Robyn – it looks so fresh and summery – perfect salad at the end of the day with a glass of cold white wine!
Geraldine | Green Valley Kitchen recently posted…Greek Salad
Robyn
August 4, 2016 at 7:00 pmThanks so much, Geraldine! I like a glass of wine with just about anything at the end of the day, lol. Can you believe it’s August already!?
Chris Scheuer
August 2, 2016 at 8:55 pmThis has everything I love in one dish. I feel healthier just looking at it but I know the flavors are wonderful!
John/Kitchen Riffs
August 3, 2016 at 11:28 amOh, yum! Really nifty combo of ingredients — neat flavors, nice textures. Goat cheese would be lovely. Thanks for this.
John/Kitchen Riffs recently posted…The Vicious Virgin Cocktail
GiGi Eats
August 4, 2016 at 7:55 pmWHATTT???!! This sounds soooo weird to me, but kinda awesome at the same time. It’s sad I cannot eat any of these ingredients but I can imagine the flavor combo they create! When I was younger, I was so picky, so I only liked separate foods! STUPID ME!
GiGi Eats recently posted…THIS RECIPE WILL SHUT UP ALL POLITICAL RANTS
Robyn
August 4, 2016 at 8:41 pmLOL, I think from the first time you ever commented on my blog you have made me laugh, GiGi! I’m happy for you that you can deal with your food challenges with a sense of humour. You rock the food world, girl!
Gabrielle
August 6, 2016 at 8:43 amThis looks so good. Excuse me while I run to he grocery store! I think I only need blueberries and pecans. lol Thanks for sharing!
Robyn
August 6, 2016 at 6:05 pmLOL, you’re halfway there, Garielle. Thanks for stopping by!
Marla
August 6, 2016 at 2:16 pmHi Robyn,
Yum! This looks so tasty and colorful. What a wonderful summertime salad that sounds delicious and healthy. I always look forward to your recipes – they are always so wonderful. . Thank you for sharing on Real Food Fridays. Pinned & tweeted!
Marla recently posted…“Selecting the Right Doors for a Truly Energy Efficient Home!”
Bam's Kitchen
August 8, 2016 at 6:40 amNow this is one delicious hearty salad. It would be great to bring to work or school lunches too. or even great for a summer picnic. Miss you dearly!
Mimi
August 8, 2016 at 8:43 amThat is one gorgeous salad. Love salads with grains. But I don’t think I’ve ever added blueberries! Brilliant!