Brown Rice Salad

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Great recipe with a lot of potential substitutions, once you master it, like fresh peas or cherry tomatoes. I add one extra teaspoon of mustard for a bolder flavor.

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I usually like Alton Brown's recipes. This would be a good recipe if you love the taste of vinager.

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First of all this recipe looked delicious. We were skeptical of the amount of vinegar this recipe called for, so we used about 3/4 of the normal amount. This was still wayyyy too much vinegar. Usually you cook the vinegar flavor off in other recipes but this one never gives you the chance to do that, so you are left with a very vinegary flavored rice. I recommend using either no vinegar or about a tablespoon. I would also say to add the bacon at the very end to keep the crispyness of it.

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This recipe for brown rice made my brains fall out! So good...

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Way to much vinegar. Your supposed to get a hint of the flavor not a punch in the face.

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I have been making this recipe for a long time... and I love it! I usually cook my rice in a rice cooker (never tried the oven. And I leave out the bacon (can't eat pork and use vegetable broth - any broth will do. I have varied it so many ways (always using the vinegar though and it comes out so good every time! It's even good without the dill (if you don't have any. Give this a try, and you are sure to be pleased.

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This was quite good, My husband was skeptical (he was expecting something different when he smelled the bacon but he finished the large serving I gave him for lunch, I expect it will be even better tomorrow.

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This recipe DOES rock just like Christine said. Here in my house, we've even been fighting over the little bit that's remaining.

The dill is such a fresh palate jolt at the perfect voltage. And the bacon (how can bacon actually be wrong in any recipe?? definitely works well with the other flavor combinations in the dish.

I made the recipe exactly as written, except substituted beef broth for the chicken broth after I mistakenly assumed I had all the ingredients in the pantry.

This is really, really good and I'm ready to make it again!

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To begin, I hardily agree with everyone else that this is a brilliant way to make brown rice. So Easy! I also agree that the 1/2 cup of vinegar was overpowering BUT I don't think that it's too much vinegar, I think it's NOT ENOUGH SUGAR!.
I added 2 TBLSP of sugar rather than the 1 tsp and it balanced out the tartness of the vinegar just beautifully and it didn't make it sweet(a nice compliment to the saltiness of the bacon. Another point is the liquid ingredients really do need to be reduced a bit to pull the dressing together before the bacon and rice go into the pan. We thought it was wonderful served hot or at room temp. I made this dish for a party of 80 and got an overwhelming thumbs up. I'll make it for my family again and again. Thanks Alton, your AWESOME!!

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This was DELICIOUS! Besides being an excellent technique for cooking brown rice (I will never worry about scorching my rice on the stove top again the salad was so delicious! I kept the salad as written and tossed in different veggies on multiple occasions to make it a meal. A definite keeper for both the rice technique and the salad. A Must-Try for all!