German Hot Rice Salad
Warm, hearty, and brimming with vibrant flavors, German Hot Rice Salad is the perfect dish to elevate your everyday meals. This unique recipe combines tender long-grain white rice with crispy bacon, caramelized onions, and colorful vegetables like red bell peppers and shredded carrots for a delightful medley of textures and tastes. Tossed in a tangy-sweet dressing made with white wine vinegar, Dijon mustard, and a hint of honey, this salad is finished with a sprinkle of fresh parsley for a burst of freshness. Whether served as a comforting side dish or a light main course, this quick and easy rice salad is ready in just 35 minutes, making it an ideal choice for weeknight dinners or gatherings. Try this German-inspired recipe today for a warm, satisfying twist on traditional salads!
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Recipe Information
Ingredients
- 1 cup long-grain white rice
- 2 cups water
- 4 slices bacon
- 2 tablespoons olive oil
- 1 medium (diced) white onion
- 1 medium (diced) red bell pepper
- 1 medium (shredded) carrot
- 3 tablespoons white wine vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon honey
- 0.25 teaspoons black pepper
- 0.5 teaspoons sea salt
- 2 tablespoons (finely chopped) fresh parsley
Instructions
Rinse the white rice under cold running water until the water runs clear. Combine the rice and 2 cups of water in a medium saucepan. Bring to a boil, reduce the heat to low, cover, and simmer for 15-18 minutes until the rice is cooked and water is absorbed. Remove from heat and set aside.
While the rice cooks, place the bacon slices in a large skillet over medium heat. Cook until crispy, about 5-7 minutes. Remove the bacon from the skillet and place it on a plate lined with paper towels. Once cool, crumble the bacon into small pieces.
In the same skillet (leave about 1 tablespoon of the bacon grease for flavor; discard the rest), heat the olive oil over medium heat. Add the diced onion and cook for 2-3 minutes until softened.
Stir in the diced red bell pepper and shredded carrot. Cook for another 4-5 minutes until the vegetables are tender but still slightly crisp.
In a small bowl, whisk together the white wine vinegar, Dijon mustard, honey, black pepper, and sea salt to make the dressing.
Add the cooked rice to the skillet with the vegetables and pour in the dressing. Stir everything together gently until the rice is evenly coated and heated through, about 2 minutes.
Remove the skillet from heat and stir in the crumbled bacon and fresh parsley.
Serve the German Hot Rice Salad warm as a side dish or a light main course. Enjoy!
Nutrition Facts
Calories |
201 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.7 g | 14% | |
| Saturated Fat | 2.1 g | 11% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 450 mg | 20% | |
| Total Carbohydrate | 20.9 g | 8% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 4.6 g | ||
| Protein | 4.6 g | 9% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 35 mg | 3% | |
| Iron | 0.8 mg | 4% | |
| Potassium | 211 mg | 4% | |
*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.
