Vegetarian Refreshing Rice Salad
Brighten up your table with this Vegetarian Refreshing Rice Salad, a vibrant, nutrient-packed dish that's perfect for light lunches, picnics, or as a colorful side at dinner. Made with fluffy basmati rice and an abundance of fresh vegetables including crisp cucumber, juicy cherry tomatoes, crunchy red bell pepper, and sweet carrots, this salad is as flavorful as it is visually appealing. A zesty olive oil and lemon dressing ties everything together, while fresh parsley adds a fragrant herbaceous touch. Optional crumbled feta cheese lends a creamy, tangy kick for added indulgence. Ready in just 30 minutes and suitable to make ahead, this versatile recipe can be enjoyed chilled or at room temperature, making it an ideal choice for healthy meal prep or entertaining.
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Recipe Information
Ingredients
- 1 cup Basmati rice
- 2 cups Water
- 1 teaspoon Salt
- 1 medium Cucumber
- 1 medium Red bell pepper
- 1 cup Cherry tomatoes
- 1 large Carrot
- 0.25 cup Fresh parsley
- 0.25 small Red onion
- 3 tablespoons Extra virgin olive oil
- 2 tablespoons Lemon juice
- 0.25 teaspoon Black pepper
- 0.5 cup Feta cheese (optional)
Instructions
Rinse the basmati rice under cold water until the water runs clear. This helps remove excess starch and prevent the grains from sticking together while cooking.
In a medium saucepan, combine the rice, water, and salt. Bring to a boil over high heat.
Once boiling, reduce the heat to low, cover the saucepan, and let the rice simmer for about 15 minutes, or until the water is absorbed and the rice is tender.
Remove the cooked rice from the heat and let it sit, covered, for an additional 5 minutes. Fluff the rice with a fork to separate the grains.
While the rice is cooking, wash and prepare the vegetables. Dice the cucumber, red bell pepper, and carrot into small, bite-sized pieces.
Halve the cherry tomatoes and finely chop the red onion and parsley.
In a large serving bowl, combine the cooked rice with the diced vegetables, halved tomatoes, chopped red onion, and chopped parsley.
In a small bowl, whisk together the extra virgin olive oil, lemon juice, black pepper, and additional salt to taste.
Pour the dressing over the rice and vegetable mixture, and toss gently to combine until the rice and vegetables are evenly coated.
If desired, crumble the feta cheese over the salad for added flavor and texture.
Serve the salad chilled or at room temperature. This salad can be made ahead of time and stored in the refrigerator for up to 2 days.
Nutrition Facts
Calories |
271 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.7 g | 21% | |
| Saturated Fat | 6.2 g | 31% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 27 mg | 9% | |
| Sodium | 849 mg | 37% | |
| Total Carbohydrate | 24.3 g | 9% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 5.1 g | ||
| Protein | 7.3 g | 15% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 196 mg | 15% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 361 mg | 8% | |
*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.
