From the Jewish Food Hero Kitchen: Toasted Almond Brown Rice Salad with Dried Cherries

Toasted Almond Salad

I love grain based salads. This brown rice salad is nutty and fresh and satiating. The rice and fresh vegetables paired with the sour and tart dried cherries and the toasted almonds gives the salad an earthy and special flavor. This salad can be a side dish or a main, depending on your guests and your menu.

Here are a list of the organic products I used in this salad:

Rice: For rice salads the best variety of rice to use is a organic long grain because it retains its shape and does not clump up and get too chewy. Basmati and Jasmine varieties both work well.

Dried Cherries: The best dried cherries are organic with no added sugar and sulfur. They are a pretty deep purple color and taste delicious in this salad.

Almonds: Because almonds have a high oil content they can absorb pesticides. For this reason, it is best to use organic almonds in this salad (and other recipes too).

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From the Jewish Food Hero Kitchen: Toasted Almond Brown Rice Salad with Dried Cherries

  • Author: Jewish Food Hero



1 ½ cups long grain brown rice (to get 3 cups cooked), you can sub in quinoa

1 cup diced yellow pepper

1 cups sliced spinach

½ cup of seeded and diced tomato

½ cup sliced celery

2 garlic cloves, diced

1 shallot, diced

¼ cup green onion tops, sliced (the green part only)

12 tsp natural cane sugar

¼ cup dried cherries, sliced in half

½ cup slivered almonds, toasted

¼ tsp salt, or to taste

Pepper, to taste



Cook the rice according to the directions, making sure to rinse the rice before cooking

After the rice is cooked, spread it out on a baking sheet and allow it to cool for 1 hour.  This is important for the overall appearance of the rice salad and keeping it from looking like “rice mush”

Dice the vegetables, garlic, shallots, onions and cherries to small diced size and set aside in a large prep bowl.

Place all diced vegetable EXCEPT the spinach into salad bowl and set aside

Slice the almonds and toast them until slightly golden and set aside to cool (around 5 min)

Blend lemon juice, salt and sugar into a dressing and set aside

Pour dressing mixture over the vegetables and mix gently with your hands

Add the rice, spinach and almonds and mix gently by hand

Taste and add more salt, pepper or sugar to taste

Transfer to a pretty salad bowl

Serve at room temperature or cold



Rice cooker

Good knife


Salad bowl

Toasted Almond Brown Rice Salad



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