Vegetarian Basmati Rice Salad
Bright, refreshing, and full of vibrant flavors, this Vegetarian Basmati Rice Salad is the perfect balance of hearty grains and crisp, colorful produce. Featuring fluffy basmati rice as the base, this salad is loaded with juicy cherry tomatoes, crunchy cucumber, sweet red bell peppers, and a touch of red onion for a hint of sharpness, all tied together with a zesty lemon-cumin dressing. Fresh parsley adds a burst of herbal freshness, while crumbled feta cheese can be folded in as an optional creamy topping. Ready in just 30 minutes and ideal for meal prep, picnics, or potlucks, this easy-to-make rice salad can be served chilled or at room temperature for a versatile vegetarian main or side dish. Healthy, satisfying, and gluten-free, it’s a crowd-pleaser that celebrates wholesome ingredients packed with Mediterranean-inspired flair.
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Recipe Information
Ingredients
- 1 cup Basmati rice
- 2 cups Water
- 0.5 teaspoon Salt
- 1 cup Cherry tomatoes
- 1 medium Cucumber
- 1 medium Red bell pepper
- 0.5 medium Red onion
- 0.25 cup Fresh parsley
- 3 tablespoons Extra virgin olive oil
- 2 tablespoons Lemon juice
- 0.5 teaspoon Ground cumin
- 0.25 teaspoon Black pepper
- 0.5 cup Feta cheese (optional)
Instructions
Rinse the basmati rice under cold running water until the water runs clear. Drain well.
In a medium saucepan, bring 2 cups of water to a boil and add 0.5 teaspoon of salt. Stir in the rinsed rice.
Reduce the heat to low, cover the saucepan, and simmer the rice for 15 minutes or until tender and the water is fully absorbed.
Remove the rice from heat, fluff it with a fork, and allow it to cool completely before using it in the salad.
While the rice is cooling, prepare the vegetables: halve the cherry tomatoes, dice the cucumber and red bell pepper, and finely dice the red onion.
Chop the parsley finely and set aside. If using feta cheese, crumble it into small pieces.
In a small bowl, whisk together the olive oil, lemon juice, ground cumin, and black pepper to make a simple dressing.
In a large mixing bowl, combine the cooled rice, cherry tomatoes, cucumber, red bell pepper, red onion, and parsley.
Pour the dressing over the rice mixture and toss gently until everything is well coated.
If desired, gently fold in the crumbled feta cheese for added creaminess and flavor.
Refrigerate the salad for at least 30 minutes before serving to allow the flavors to meld together.
Serve the Vegetarian Basmati Rice Salad chilled or at room temperature for a refreshing meal or side dish.
Nutrition Facts
Calories |
268 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.6 g | 21% | |
| Saturated Fat | 6.0 g | 30% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 27 mg | 9% | |
| Sodium | 595 mg | 26% | |
| Total Carbohydrate | 23.3 g | 8% | |
| Dietary Fiber | 2.1 g | 8% | |
| Total Sugars | 4.6 g | ||
| Protein | 7.1 g | 14% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 195 mg | 15% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 319 mg | 7% | |
*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.
