Rice Salad Recipe
Italian · Salad · 35 min total
A refreshing and versatile rice salad perfect for picnics, potlucks, or a light summer meal. This recipe combines fluffy rice with crunchy vegetables and a zesty vinaigrette.
15
min prep
min prep
20
min cook
min cook
6
servings
servings
220
kcal/serving
kcal/serving
Ingredients
- 1 cup long-grain white rice
- 2 cups water
- 1/2 teaspoon salt
- 1/2 cup diced red bell pepper
- 1/2 cup diced cucumber
- 1/4 cup diced red onion
- 1/4 cup chopped fresh parsley
- 2 tablespoons capers, drained
- 1/4 cup extra-virgin olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- 1 clove garlic, minced
- 1/4 teaspoon black pepper
Instructions
- Rinse the rice under cold water until the water runs clear. In a medium saucepan, combine rice, water, and 1/4 teaspoon salt. Bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes, until rice is tender and water is absorbed. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork and let cool to room temperature.
- While the rice cools, prepare the vegetables: dice the bell pepper, cucumber, and red onion. Chop the parsley.
- In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, minced garlic, remaining 1/4 teaspoon salt, and black pepper to make the vinaigrette.
- In a large bowl, combine the cooled rice, bell pepper, cucumber, red onion, parsley, and capers. Pour the vinaigrette over the salad and toss gently to combine.
- Taste and adjust seasoning if needed. Serve at room temperature or chilled.
Tips
- For added protein, mix in 1 cup of cooked chickpeas or diced grilled chicken.
- This salad can be made a day ahead; flavors meld and improve overnight.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
AI estimate may be inaccurate · Terms