Salade De Riz Madame Bequette French Rice Salad
Transport your taste buds to a charming French summer with Salade De Riz Madame Bequette, a vibrant French rice salad that’s as elegant as it is delicious. This recipe combines fluffy, perfectly cooked long-grain rice with a medley of colorful, fresh vegetables, including cherry tomatoes, crisp cucumber, sweet red bell pepper, and finely diced red onion. Sliced black olives and fresh herbs like parsley and chives add a Mediterranean flair, while a tangy Dijon vinaigrette ties everything together with bold, zesty flavor. Simple yet sophisticated, this refreshing salad is a versatile dish that can be served as a light lunch, a side for grilled meats, or the star of a picnic spread. With minimal prep time and a cooling step to let the flavors meld, it’s easy to make ahead for any occasion. Perfect for lovers of French cuisine, this rice salad is as delightful to eat as it is to prepare!
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Recipe Information
Ingredients
- 1 cup long-grain white rice
- 2 cups water
- 1 teaspoon salt
- 1 cup cherry tomatoes, halved
- 1 medium cucumber, diced
- 1 large red bell pepper, diced
- 1 small red onion, finely diced
- 0.5 cup pitted black olives, sliced
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh chives, chopped
- 3 tablespoons extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- 0.5 teaspoon freshly ground black pepper
Instructions
Rinse the rice under cold water until the water runs clear to remove excess starch.
In a medium saucepan, bring 2 cups of water and 1 teaspoon of salt to a boil. Add the rinsed rice, lower the heat to a simmer, and cover with a tight-fitting lid. Cook for 15 minutes or until the rice is tender and all the water has been absorbed.
Remove the cooked rice from the heat and let it cool to room temperature. Fluff the rice with a fork to separate the grains.
While the rice cools, prepare your vegetables. Halve the cherry tomatoes, dice the cucumber and red bell pepper, and finely dice the red onion. Slice the black olives and chop the fresh parsley and chives.
In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, and black pepper to make the vinaigrette.
In a large mixing bowl, combine the cooked and cooled rice, cherry tomatoes, cucumber, red bell pepper, red onion, black olives, parsley, and chives.
Pour the vinaigrette over the rice and vegetable mixture. Toss gently to evenly coat all ingredients with the dressing.
Cover and refrigerate the salad for at least 30 minutes to allow the flavors to meld together.
Before serving, gently toss the salad again and adjust seasoning if necessary. Serve chilled or at room temperature.
Nutrition Facts
Calories |
728 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.0 g | 82% | |
| Saturated Fat | 10.2 g | 51% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3423 mg | 149% | |
| Total Carbohydrate | 41.0 g | 15% | |
| Dietary Fiber | 12.7 g | 45% | |
| Total Sugars | 18.2 g | ||
| Protein | 7.3 g | 15% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 215 mg | 17% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 1261 mg | 27% | |
*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.
