Brown Rice Salad

Ingredients

• 300 g (1 1/2 cups)medium- or short-grain brown rice
• 600 ml (2 1/2 cups)water
• 14 g (1 tablespoon)unsalted butter
• 1 teaspoonkosher salt
• 6 slicesbacon
• 75 g (1/2 cup)diced red onion
• 120 ml (1/2 cup)white wine vinegar
• 120 ml (1/2 cup)chicken broth
• 2 teaspoonsDijon mustard
• 4 g (1 teaspoon)sugar
• 1 teaspoonkosher salt
• 1/2 teaspoonfreshly ground black pepper
• 1 tablespoonchopped fresh dill

Instructions

1. 1

   Heat the oven

   Preheat the oven to 190°C (375°F).

2. 2

   Add the rice

   Put the rice in a 20 cm (8-inch) square glass baking dish.

3. 3

   Boil the water

   Bring the water, butter and first teaspoon of salt just to a boil in a kettle or covered saucepan. Pour it over the rice, stir, and seal the dish tightly with heavy-duty foil. Bake on the middle shelf for 1 hour.

4. 4

   Fluff the rice

   After 1 hour, remove the foil and fluff the rice with a fork. Set it aside.

5. 5

   Cook the bacon

   In a 25 cm (10-inch) sauté pan over medium heat, fry the bacon until crisp. Drain it, crumble it and set it aside. Pour off all but 1 tablespoon of the bacon fat.

6. 6

   Soften the onion

   Add the red onion to the pan and cook for 5 to 6 minutes, until translucent.

7. 7

   Combine the salad

   Add the vinegar, chicken broth, mustard, sugar, second teaspoon of salt and pepper to the pan, then stir. Return the bacon to the pan with the rice and cook, stirring occasionally, for 7 to 10 minutes, until the liquid is absorbed. Stir in the dill and let the salad cool slightly before serving.

What is brown rice salad?

This is a savoury rice salad made by cooking brown rice, then finishing it in a sharp, bacon-rich dressing. Rice salads are found in many cuisines, and this version takes a straightforward, American-style approach, with bacon, mustard, vinegar and dill.

Medium- or short-grain rice is a useful choice here: its starch gives the cooled grains a pleasantly chewy texture. Baking the rice also keeps the cooking method simple and hands-off.

Nutrition and macros by portion

The nutrition label shows one serving as written: 450 calories, 13g protein, 48g carbs, 22g fat.

Most of the carbohydrates come from the brown rice, while bacon and butter provide much of the fat and the bacon and chicken broth contribute protein. Serve it with a generous portion of vegetables or a green salad to balance the plate.

Choose the right rice

Grain choice: Medium- or short-grain brown rice is specified because it stays pleasantly chewy when cool. Long-grain rice can firm up more noticeably in the fridge.

Bake the rice evenly

Tight cover: Seal the baking dish firmly with heavy-duty foil so the rice cooks in the water rather than drying out. Keep the dish on the middle shelf for the full hour.

Fluffing: Once baked, separate the grains gently with a fork. This helps them combine with the dressing without turning them into a dense mass.

Build the bacon dressing

Crisp bacon: Cook it until crisp before crumbling, so the pieces keep some texture when mixed with the rice. Leaving 1 tablespoon of fat in the pan gives the onion and dressing a savoury base.

Tangy balance: Vinegar, broth and Dijon make a sharp dressing, while a little sugar rounds it out. Stir them together in the pan before adding the rice and bacon.

Look for the right finish

Absorption: Cook the rice mixture for 7 to 10 minutes, stirring occasionally, until the dressing has been absorbed. The rice should be moist and seasoned, not sitting in a pool of liquid.

Fresh finish: Stir in the dill after the liquid has absorbed. Let the salad cool slightly before serving so the flavours settle while the bacon retains some bite.

When to serve it

Serving temperature: The recipe calls for a brief cooling before serving, and the salad can also be served chilled. Its chewy texture makes it suited to either a warm side or a make-ahead salad.

On the plate: Serve it alongside roasted or grilled vegetables, or pair it with a simple green salad for a fuller meal.

Recipe notes & tips

• Use a dish that leaves enough room for the rice and boiling water without spilling.
• Seal the foil tightly to retain steam during baking.
• Drain the bacon well before crumbling it.
• Measure out 1 tablespoon of bacon fat to leave in the pan and pour off the rest.
• Stir the rice occasionally as it absorbs the dressing, especially towards the end of cooking.
• Add the dill after the liquid has absorbed to keep its flavour fresh.

Variations

• Herb swap: Use chopped parsley instead of dill for a different fresh finish.
• More mustard: Add a little extra Dijon for a sharper dressing.
• Extra vegetables: Stir in cooked peas or diced roasted vegetables with the rice.
• Meat-free version: Omit the bacon and cook the onion in butter or oil instead.
• Peppery finish: Add extra freshly ground black pepper just before serving.

Common mistakes to avoid

• Loose foil: Steam escapes and the rice may not cook properly; crimp the foil tightly around the dish.
• Overcooked bacon: It can turn bitter and brittle; remove it once crisp and drain it before crumbling.
• Too much bacon fat: The salad can feel greasy; leave only 1 tablespoon in the pan.
• Rushing the dressing: The rice may remain wet; cook for the full 7 to 10 minutes, until the liquid is absorbed.
• Stirring too vigorously: The rice can become compact; fold and stir gently as it finishes.

How to store

Refrigerate leftovers in a covered container for up to 3 days. Serve chilled or reheat gently in a pan or microwave until hot, adding a small splash of water or broth if the rice seems dry.

Frequently asked questions