Try a new twist on salad with healthy brown rice instead of lettuce in this filling fall dish that features in-season pears, walnuts and gorgonzola cheese.

Yield: 8 servings of about 2/3 cup

Difficulty Rating: Easy

Nutritional Highlights: Brown rice – and all rice – is gluten-free.

Recipe Created By:
Recipe From: My Indiana Home


  • 3 ½ cups medium- or long-grain brown rice, cooked
  • 1 large red Anjou pear, cored and diced
  • ⅔ cup green onions, chopped
  • ½ cup walnuts, toasted and chopped
  • 2 ounces gorgonzola cheese, crumbled
  • 2 tablespoons extra-virgin olive oil
  • 2 ½ tablespoons white balsamic vinegar
  • ¼ teaspoon salt
  • ¼ teaspoon pepper

Tips & Notes

For 3 ½ cups cooked brown rice, you’ll need roughly 1¼ cups dry rice and 2½ cups water. More tips and nutritional notes about this recipe.



  1. In a medium bowl, combine rice, pear, onions, walnuts and cheese.
  2. Whisk oil, vinegar, salt and pepper together in a small bowl and pour over rice mixture.
  3. Toss lightly to blend all ingredients. Serve immediately.

SEE ALSO: Fact or Fiction: Debunking Myths About Whole Grains

Nutrition Facts (per serving): Calories –194, Fat – 10.7g, Dietary Fiber – 1.6g, Protein – 5.3g.

**Nutrition information is calculated using an online calorie calculator. Variations may exist. Values are based on a 2,000-calorie diet.

Recipe From: Farm Flavor -

Leave a Comment:

Your email address will not be published.
* Required fields

By submitting this form, you accept the Mollom privacy policy.


  1. Rachel Bertone says:

    Linked up at It’s A Keeper Thursday

  2. Fact or Fiction? Debunking Myths About Whole Grains | Farm Flavor says:

    […] Myth: Grains with gluten should be avoided and/or are bad for your health. Fact: The only people who really need to avoid gluten are those with a reputable medical diagnosis of a gluten allergy, gluten intolerance or the very serious celiac disease. People with celiac disease must avoid gluten altogether to avoid destroying the small intestine and possibly leading to more serious diseases, including cancer. Gluten is the generic name for certain types of proteins found in common cereal grains like wheat, rye, barley, spelt, kamut, triticale, rye and all their derivatives. Oats may or may not contain gluten. Rice and quinoa are two of the most popular gluten-free grains. Related Recipe: Brown Rice Salad with Pears, Walnuts and Gorgonzola. […]

  3. Rachel Bertone says:

    Linked up at Inspire Me Wednesday