Spiced Rice Salad
Elevate your mealtime with this vibrant Spiced Rice Salad, a perfect blend of fluffy basmati rice, fresh vegetables, sweet raisins, and crunchy toasted almonds, all tossed in a bold, zesty dressing infused with cumin, coriander, and smoked paprika. This Mediterranean-inspired recipe is not only a feast for the eyes but also a celebration of contrasting textures and flavors, with juicy cherry tomatoes, crisp cucumbers, and the fragrant freshness of parsley and cilantro. Quick and easy to prepare in just 30 minutes, this gluten-free dish is ideal as a refreshing side for grilled meats or as a wholesome, vegetarian main course. Serve it chilled or at room temperature for a delightful, make-ahead option that’s guaranteed to impress at picnics, potlucks, or weeknight dinners.
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Recipe Information
Ingredients
- 1 cup basmati rice
- 2 cups water
- 0.5 teaspoon salt
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoon smoked paprika
- 2 tablespoons lemon juice
- 1 teaspoon honey
- 1 cup cherry tomatoes
- 1 medium cucumber
- 1 small red onion
- 0.25 cup fresh parsley
- 0.25 cup fresh cilantro
- 0.25 cup toasted almonds
- 0.25 cup raisins
- 0.25 teaspoon black pepper
Instructions
Rinse the basmati rice under cold water until the water runs clear. This removes excess starch and ensures fluffy rice.
In a medium saucepan, bring 2 cups of water to a boil. Add the rinsed rice and 1/2 teaspoon of salt. Stir, cover, and reduce the heat to low. Simmer for 12-15 minutes, or until the water is fully absorbed.
Remove the rice from the heat and let it sit, covered, for 5 minutes. Fluff with a fork and let it cool to room temperature.
While the rice cools, prepare the dressing. In a small bowl, whisk together olive oil, ground cumin, ground coriander, smoked paprika, lemon juice, honey, and black pepper. Adjust seasoning to taste and set aside.
Dice the cucumber and thinly slice the red onion. Halve the cherry tomatoes and roughly chop the fresh parsley and cilantro.
In a large mixing bowl, combine the cooled rice, cherry tomatoes, cucumber, red onion, parsley, cilantro, toasted almonds, and raisins.
Drizzle the spiced dressing over the rice and vegetable mixture. Toss gently to combine, ensuring all ingredients are evenly coated.
Chill the salad in the refrigerator for at least 20 minutes to allow the flavors to meld. Serve cold or at room temperature.
Nutrition Facts
Calories |
931 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.8 g | 57% | |
| Saturated Fat | 5.9 g | 30% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1240 mg | 54% | |
| Total Carbohydrate | 123.5 g | 45% | |
| Dietary Fiber | 12.9 g | 46% | |
| Total Sugars | 45.9 g | ||
| Protein | 19.7 g | 39% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 288 mg | 22% | |
| Iron | 9.5 mg | 53% | |
| Potassium | 1634 mg | 35% | |
*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.
