This gluten-free brown rice salad is a great summertime meal. It’s cooked on the stove top and uses leftover chicken or cooked ham, and it can be served warm or cold, making it great for picnics or meals at the pool. That’s how I first started using it.
This recipe is on this week’s menu, and since it’s been sitting in my archives for a while, mostly neglected and forgotten, I thought I would republish it today.
Two of my three boys are fair skinned with reddish hair, and they sunburn easily. When they were young, we had a pool membership. The problem was that even with 30 or 50 spf sunscreen, my oldest would burn anytime before 4:00 pm. As a result, 4:00 – 6:00 was our usual pool time. Sometimes, when my husband would join us after work or on Sundays, we would eat dinner there—a cold dinner that I could pack in the cooler.
This brown rice salad was one of my stand-by recipes for such occasions. It still reminds my boys of those days. While it works as a cold meal, we prefer it warm, so I suggest trying it that way first.
- 3 cup cooked brown rice (variety of your choice)
- 1½ cups cooked chicken or ham, cut in small chuncks (I like turkey ham)
- ½ cup green onions, sliced
- ½ cup sliced almonds
- ¼ cup mayonnaise
- ¼ cup Italian salad dressing (see note)
- Cook the rice and heat the chicken or ham.
- Combine the rice, chicken or ham, green onions and almonds. You could use the pot you cooked your rice in.
- In a small bowl, combine the mayonnaise and salad dressing. Pour over the rice mixture and stir to coat. Serve.
- Use leftover chicken or ham and do not heat it. Follow the directions above and chill before serving.
More dinner ideas