Rice Salad
Elevate your summer meals with this vibrant and refreshing Rice Salad, a light yet satisfying dish packed with fresh vegetables and zesty flavors. Perfectly cooked basmati or long-grain rice forms the base of this Mediterranean-inspired creation, complemented by crisp diced cucumber, juicy cherry tomatoes, sweet red bell pepper, and a touch of tangy red onion. Fresh parsley and mint add an herby boost, while a lemon-olive oil dressing ties everything together in a simple but flavorful finish. For extra heartiness, optional crumbled feta or protein-packed chickpeas bring a delightful twist. Ready in just 35 minutes, this versatile dish is perfect for potlucks, picnics, or healthy weeknight dinners. Serve it chilled or at room temperature for a refreshing side or main course packed with color, texture, and a burst of flavor in every bite!
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Recipe Information
Ingredients
- 1 cup Basmati or long-grain rice
- 2 cups Water
- 0.5 teaspoon Salt
- 1 cup Cherry tomatoes
- 1 medium Cucumber
- 1 Red bell pepper
- 0.5 Red onion
- 0.25 cup Fresh parsley
- 0.25 cup Fresh mint
- 3 tablespoons Olive oil
- 3 tablespoons Lemon juice
- 0.25 teaspoon Black pepper
- 0.5 cup Feta cheese (optional)
- 0.5 cup Cooked chickpeas (optional)
Instructions
Rinse the rice under cold water to remove excess starch, then add it to a medium saucepan with 2 cups of water and 0.5 teaspoon of salt.
Bring the water to a boil, then reduce the heat to low, cover, and let the rice simmer until fully cooked (about 12-15 minutes). Once done, fluff the rice with a fork and set it aside to cool completely.
While the rice cools, prepare the vegetables: halve the cherry tomatoes, dice the cucumber and red bell pepper into small pieces, and finely chop the red onion.
Chop the parsley and mint leaves finely.
In a small bowl, whisk together the olive oil, lemon juice, 0.25 teaspoon of salt, and black pepper to create the dressing.
Once the rice has fully cooled, transfer it to a large bowl. Add the chopped vegetables, parsley, and mint.
Pour the dressing over the salad and gently toss everything together until evenly mixed. If desired, fold in crumbled feta cheese or cooked chickpeas for added protein.
Taste the salad and adjust the seasoning with additional salt or pepper if needed.
Serve immediately or refrigerate for 30 minutes to allow the flavors to meld. Serve chilled or at room temperature.
Nutrition Facts
Calories |
1264 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 72.6 g | 93% | |
| Saturated Fat | 25.2 g | 126% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 107 mg | 36% | |
| Sodium | 2740 mg | 119% | |
| Total Carbohydrate | 117.3 g | 43% | |
| Dietary Fiber | 16.8 g | 60% | |
| Total Sugars | 23.5 g | ||
| Protein | 39.3 g | 79% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 804 mg | 62% | |
| Iron | 8.5 mg | 47% | |
| Potassium | 1684 mg | 36% | |
*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.
