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    Home > Vegan Rice Recipes

    Brown Rice Salad with Dill, Beans and Orange Dressing

    Posted: Mar 6, 2018 ยท Updated: Apr 21, 2022

    Jump to Recipe

    This protein-packed vegan Brown Rice Salad comes together in under 30 minutes, and has the amazing textures of green beans, mushrooms and fava beans. All of it is dressed with a delicately flavored orange-cashew dressing. Gluten-freeย and soy-free recipe. This is an updated version of a recipe I posted in 2014.

    Brown Rice Salad

    Spring is not yet here, but with some Spring-like weather springing our way last week, I was in just the mood to cook up my recipe for Brown Rice Salad with Dill.

    Brown bag lunches can be a charged issue in our home. I want them to be healthy and tasty, he wants them to be ... well... a certain way. Desi is one of those guys who will eat at his desk every single day. So, according to him, the food has to be such that he can eat with a fork while he types with the other hand. It can't be anything spillable because he's not going to be looking at the food, see? He has eyes only for the computer screen.

    So sandwiches are usually out. Too messy, according to Mr. Persnickety. And so is anything that, heaven forbid, might require a knife too. Which leaves me with a narrow range of foods I can cook, like pastas, biryanis, pilafs or risottos.

     

    Brown Rice Salad

    ***

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    • Thai Vegetable Salad with Peanut Butter Dressing

    ***

    Yesterday, I had no more than 30 minutes to cook up a brown bag lunch that met both of our needs and that'sย when I came up with a delicious idea for a brown rice salad with dill. Dill and rice are a winning flavor combination, and the nutty brown rice is a perfect foil for the assertive dill. To bring these two delicious ingredients together, I madeย a dressing that would combine some typical salad dressing ingredients with warm Indian spices.

    I put some brown rice in the rice cooker while I went out to walk the dogs and by the time I got back it was ready and waiting for me. ย After that all I had to do was chop up a couple of veggies, bloom some spices and blend them with the other dressing ingredients, and within minutes I had a delicious and extremely nutritious meal on my hands that no fussy eater could turn their nose up at.

    If you try this Brown Rice Salad with Dill, Beans and Orange Dressing, be sure to let me know if you liked it!

    Brown Rice Salad

    Brown Rice Salad

    Vegan Brown Rice Salad with Dill

    This protein-packed vegan Brown Rice Salad comes together with the amazing textures of green beans, mushrooms and lima beans. All of it is dressed with a delicately flavored orange-cashew dressing. Gluten-free and soy-free.
    5 from 1 vote
    Print Recipe Review Recipe
    Course: Main
    Cuisine: Indian inspired
    Diet: Gluten Free, Vegan, Vegetarian
    Keyword: Vegan brown rice salad
    Prep Time: 10 mins
    Cook Time: 15 mins
    Total Time: 25 mins
    Servings: 4 servings
    Calories: 328kcal
    Author: Vaishali ยท Holy Cow! Vegan Recipes

    Ingredients 

    • ยพ cup brown rice, cooked
    • 2 cups green beans or haricot vert, cut into one-inch pieces. You can use frozen.
    • 1 cup button or crimini mushrooms, sliced
    • 2 cups frozen or canned lima beans (use any other bean as a substitute. Chickpeas or red kidney beans would be great in this)
    • 1 small onion, thinly sliced
    • 1 teaspoon coconut oil
    • 1 cup fresh dill, thick stems removed, leaves chopped
    • Dressing Ingredients:
    • 1 tablespoon coriander seeds
    • 1 teaspoon cumin seeds
    • 1 teaspoon red pepper flakes
    • 1 teaspoon ground black pepper
    • Juice of one large orange (about ยฝ cup)
    • 2 tablespoon balsamic vinegar
    • 10 cashew nuts
    • Salt to taste
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    Instructions

    Make the dressing:

    • Heat a skillet and add the coriander seeds and cumin seeds. Dry-roast for about two minutes over medium-high heat until they start to turn color. Remove to a blender.
    • Add to the blender the red pepper flakes, orange juice, balsamic vinegar, cashew nuts and salt and ground black pepper.
    • Blend until the dressing is smooth and creamy.

    Make the rice:

    • In a saucepan, heat the oil and add the onions with some salt and ground black pepper. Saute over medium-high heat for about five minutes or until the onions are translucent but not turning color. Add the mushrooms, green beans and lima beans and mix well.
    • Let the vegetables cook about 5 minutes or until the beans are tender but not mushy.
    • Add the cooked brown rice, dill, and the salad dressing. Mix everything well together. Turn off heat.
    • Serve warm or cold.

    Nutrition

    Calories: 328kcal | Carbohydrates: 60.8g | Protein: 13g | Fat: 5.6g | Potassium: 1180mg | Fiber: 9.3g | Sugar: 5.8g | Calcium: 220mg | Iron: 10.6mg
    Tried this recipe?Please leave a comment and recipe rating below!
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    About Vaishali


    Hi! I am so happy you're here. I'm Vaishali, and I've been sharing recipes for delicious vegan food at Holy Cow Vegan since 2007. Every one of the more than 1,000 recipes on this blog has been tried and tested -- and loved -- by my family and I. I hope you will find something here to share with your loved ones. Thanks for stopping by!
    Read more about me here.

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    Reader Interactions

    Comments

    1. Jeanne

      June 06, 2014 at 4:39 pm

      Your blog is really great! I'm a vegan and I love indian and italian food, so this is just perfect for me!! Thank you so much for sharing all this!
      Do you have more lunchbox recipies by the way? I find it so hard to diversify meals that have to fit into one box and still taste good when they have cooled down...

      Reply
      • Vaishali

        June 09, 2014 at 2:43 pm

        Hi Jeanne, Welcome! I do have a ton of lunchbox recipes but haven't been very good about labeling them. You can try searching for "brown bag" on the blog-- there's a search engine on the home page and on the Recipe Index page. If you are looking for something in particular, feel free to write to me.

        Reply
    2. John

      March 22, 2014 at 6:00 pm

      Nice, thanks Vaishali ,
      My kids took over while I was making your dish for the second time, adding peppers, real sharp red onions and other hot stuff, I must admit, it tasted lovely !

      Reply
      • Vaishali

        March 22, 2014 at 7:10 pm

        Oh my, that sounds really tasty. Red onions would be so good in this. Glad you and family liked it! ๐Ÿ™‚

        Reply
    3. townsendlee

      March 09, 2014 at 3:19 am

      Love brown rice, but definitely haven't experimented with dill during my cooking experiments - unless it's in pickle form. ๐Ÿ™‚ Thanks for the idea! That's what I love about being a vegan - sooooo many food marriages that I never would have thought to couple in the past.

      Vicki

      Reply
      • Vaishali

        March 10, 2014 at 5:44 am

        Hi Vicki, yes, that's the wonderful thing about being vegan, isn't it-- it inspires one's creativity. ๐Ÿ™‚

        Reply
        • townsendlee

          March 10, 2014 at 3:33 pm

          I love it ... it's like my "get-out-of-food-jail" lifetime membership card. ๐Ÿ™‚

          Reply
    4. Shannon Y-I-V

      March 08, 2014 at 12:59 pm

      This sounds awesome! I haven't had anything with dill in a while and I'm craving it now. I usually eat at my desk, too, so I think you've convinced me to make it ๐Ÿ™‚

      Reply
      • Vaishali

        March 10, 2014 at 5:44 am

        Shannon, Dill's one of my favorite herbs, but I tend to underuse it for some strange reason. ๐Ÿ™‚ Hope you try this.

        Reply
    5. marystestkitchen

      March 08, 2014 at 2:30 pm

      Your recipes always seem so healthy and delicous! I swear I already have five or six recipes of yours that are on my "to-do" list!

      Reply
      • Vaishali

        March 10, 2014 at 5:47 am

        Mary, that's nice to hear. I am definitely a health nut. ๐Ÿ™‚

        Reply

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    Hi, I'm Vaishali! I cook, eat and share easy, tasty and nutritious plant-based recipes from my Washington, D.C. kitchen, but I never fight a craving for samosas or French fries. 

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    Vaishali Honawar, Holy Cow Vegan author, profile photo

    Hi, I'm Vaishali! I cook, eat and share easy, tasty and nutritious plant-based recipes from my Washington, D.C. kitchen, but I never fight a craving for samosas or French fries. 

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