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Makes 6 to 8 servings

How to Make It

Step 1

Heat olive oil in a small skillet over medium heat until shimmering. (See "Test Kitchen Tip" below.) Add rosemary sprigs, and cook 1 minute, turning with tongs halfway through. Transfer to a paper towel–lined plate to drain, and sprinkle with kosher salt. Let oil cool, and set aside 1/4 cup.

Step 2

Combine cranberries and next 3 ingredients in a small bowl. Let stand 15 minutes. Whisk in honey and reserved 1/4 cup rosemary oil.

Step 3

Combine brown rice and next 3 ingredients in a large bowl. Crush fried rosemary over cooked rice, add cranberry dressing, and toss to combine.

Step 4

Let rice salad cool 30 minutes before serving, or cover with plastic wrap and chill up to 1 day. Let chilled salad stand at room temperature 15 minutes before serving.

Step 5

Test Kitchen Tip: Test the readiness of the oil with one rosemary leaf (needle). It should start to sizzle. If not, wait a few seconds and test again.

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