Algerian Rice Salad
Bright, fragrant, and bursting with Mediterranean flavors, Algerian Rice Salad is a delightful combination of fluffy basmati rice, crisp cucumbers, juicy tomatoes, and briny green olives, all tossed in a zesty lemon-cumin dressing. This gluten-free and vegetarian-friendly recipe is elevated with fresh herbs like parsley and mint for a vibrant, refreshing finish, while a dash of paprika and black pepper adds a subtle warmth. Perfect as a chilled side dish for summer barbecues or a light standalone meal, this salad’s simple preparation and 30-minute cooling time make it both easy and irresistible. Add this wholesome dish to your list of go-to cold salads, and savor a taste of Algeria with every bite!
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Recipe Information
Ingredients
- 200 grams Basmati rice
- 500 milliliters Water
- 1 teaspoon Salt
- 1 medium, diced Cucumber
- 2 medium, diced Tomato
- 1 small, finely chopped Red onion
- 2 tablespoons, chopped Fresh parsley
- 1 tablespoon, chopped Fresh mint
- 3 tablespoons Lemon juice
- 3 tablespoons Olive oil
- 0.5 teaspoons Cumin powder
- 0.25 teaspoons Ground black pepper
- 0.25 teaspoons Paprika
- 50 grams, sliced Green olives
Instructions
Rinse the basmati rice under cold running water until the water runs clear. This removes excess starch and prevents the rice from becoming sticky.
In a medium saucepan, bring 500 ml of water to a boil. Add the rinsed rice, 1 teaspoon of salt, and give it a quick stir.
Reduce the heat to low, cover the saucepan with a tight-fitting lid, and simmer for 12-15 minutes or until the rice is tender and the water is absorbed.
Once cooked, remove the rice from the heat and let it cool completely to room temperature. Fluff the rice with a fork to prevent clumping.
While the rice cools, prepare the vegetables: dice the cucumber and tomatoes, finely chop the red onion, and chop the parsley and mint.
In a small bowl, whisk together lemon juice, olive oil, cumin powder, ground black pepper, and paprika to create the dressing.
In a large mixing bowl, combine the cooled rice, diced cucumber, tomatoes, red onion, parsley, mint, and sliced green olives.
Pour the dressing over the rice mixture and gently toss until evenly coated. Adjust seasoning to taste, adding more salt or lemon juice if needed.
Refrigerate the salad for at least 30 minutes before serving to allow the flavors to meld.
Serve chilled as a standalone dish or as a refreshing side to grilled meats or fish.
Nutrition Facts
Calories |
187 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.2 g | 16% | |
| Saturated Fat | 1.9 g | 9% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 686 mg | 30% | |
| Total Carbohydrate | 18.3 g | 7% | |
| Dietary Fiber | 0.8 g | 3% | |
| Total Sugars | 1.3 g | ||
| Protein | 2.1 g | 4% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 42 mg | 3% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 130 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
