Mandarin Pepper Rice Salad
Bright, fresh, and bursting with vibrant flavors, this Mandarin Pepper Rice Salad is a delightful fusion of sweet and savory. Featuring fluffy jasmine rice as its base, this refreshing dish combines juicy mandarin orange segments, crisp red and yellow bell peppers, and the subtle zest of green onions and parsley. Tossed in a tangy-sweet dressing made with mandarin juice, rice vinegar, and a touch of honey, every bite is perfectly balanced and full of flavor. The slivered almonds add a satisfying crunch, making it an irresistible side dish or light main course. Quick to prepare, with just 15 minutes of prep time, this colorful salad is perfect for potlucks, picnics, or a refreshing meal on warm days. Serve it chilled for optimal flavor and enjoy a healthy, gluten-free, and vibrant addition to your table.
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Recipe Information
Ingredients
- 1 cup jasmine rice
- 2 cups water
- 1 can mandarin oranges (in juice)
- 1 medium red bell pepper
- 1 medium yellow bell pepper
- 3 stalks green onions
- 2 tablespoons fresh parsley
- 3 tablespoons olive oil
- 2 tablespoons rice vinegar
- 1 teaspoon honey
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.25 cup slivered almonds
Instructions
Rinse the jasmine rice under cold water until the water runs clear, then combine it with 2 cups of water in a medium saucepan.
Bring the rice to a boil, reduce the heat to a simmer, cover, and cook for 15 minutes or until the water is fully absorbed.
Remove the rice from heat and let it rest, covered, for 5 minutes. Fluff the rice with a fork and set it aside to cool completely.
While the rice cooks, drain the mandarin oranges and reserve 2 tablespoons of the juice for the dressing. Pat the orange segments dry with a paper towel.
Dice the red and yellow bell peppers into small cubes. Thinly slice the green onions and finely chop the fresh parsley.
In a small bowl, whisk together the olive oil, reserved mandarin juice, rice vinegar, honey, salt, and black pepper to create the dressing.
In a large mixing bowl, combine the cooled rice, diced bell peppers, green onions, and parsley. Add the mandarin orange segments and gently toss to combine.
Drizzle the dressing over the salad and toss until everything is evenly coated.
Sprinkle the slivered almonds on top for added crunch and serve immediately, or refrigerate for 1-2 hours to let the flavors meld before serving.
Nutrition Facts
Calories |
1057 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.0 g | 77% | |
| Saturated Fat | 8.0 g | 40% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1230 mg | 53% | |
| Total Carbohydrate | 118.8 g | 43% | |
| Dietary Fiber | 11.0 g | 39% | |
| Total Sugars | 37.6 g | ||
| Protein | 16.6 g | 33% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 215 mg | 17% | |
| Iron | 4.2 mg | 23% | |
| Potassium | 998 mg | 21% | |
*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.
