Skip to content Skip to sidebar Skip to footer
Home / chilled / recipe / rice / salad

Chilled Rice Salad Recipe

Post a Comment
Table of Contents [Show]

Chilled Soba Noodle Salad with Chili Oil Vinaigrette & Fresh Veggies
Chilled Soba Noodle Salad with Chili Oil Vinaigrette & Fresh Veggies from portandfin.com

Description

This chilled rice salad recipe is perfect for a warm summer day or a refreshing lunch. It is a healthy and filling dish that will leave you feeling satisfied without being weighed down. The combination of rice, vegetables, and herbs creates a delicious and colorful medley of flavors and textures. This recipe is easy to make and can be customized to your liking with different vegetables or herbs.

Prep Time

The prep time for this chilled rice salad recipe is approximately 20 minutes.

Cook Time

The cook time for the rice is approximately 20-25 minutes.

Ingredients

  • 1 cup of long-grain white rice
  • 1 and 3/4 cups of water
  • 1 red bell pepper, diced
  • 1 yellow or orange bell pepper, diced
  • 1/2 red onion, diced
  • 1/4 cup of chopped fresh parsley
  • 1/4 cup of chopped fresh mint
  • 1/4 cup of olive oil
  • 2 tablespoons of fresh lemon juice
  • 1 teaspoon of salt
  • 1/2 teaspoon of black pepper

Equipment

  • A medium saucepan with a lid
  • A large mixing bowl
  • A whisk
  • A cutting board and knife

Method

  1. Rinse the rice in a fine mesh strainer and add it to the saucepan with water. Bring the rice to a boil over high heat, then reduce the heat to low and cover the pan with the lid. Cook the rice for 20-25 minutes, or until it is tender and the water has been absorbed.
  2. In the meantime, prepare the vegetables and herbs by dicing the bell peppers and red onion, and chopping the parsley and mint.
  3. In a large mixing bowl, whisk together the olive oil, lemon juice, salt, and black pepper.
  4. Add the cooked rice to the mixing bowl and stir to combine with the dressing.
  5. Add the diced bell peppers, red onion, parsley, and mint to the mixing bowl and stir to combine with the rice and dressing.
  6. Refrigerate the salad for at least 30 minutes to chill and allow the flavors to meld together.
  7. Before serving, give the salad a quick stir and adjust the seasoning to taste.

Notes

  • This chilled rice salad recipe can be made ahead of time and stored in the refrigerator for up to 3 days.
  • Feel free to customize the vegetables and herbs to your liking. Some other great additions include cucumbers, tomatoes, feta cheese, or basil.
  • If you want to add some protein to the salad, try adding some grilled chicken or shrimp on top.

Nutrition Info

  • Serving Size: 1 cup
  • Calories: 230
  • Total Fat: 11g
  • Saturated Fat: 1.5g
  • Cholesterol: 0mg
  • Sodium: 390mg
  • Total Carbohydrates: 30g
  • Dietary Fiber: 2g
  • Sugars: 2g
  • Protein: 3g

Recipe Tips

  • Make sure to rinse the rice before cooking to remove any excess starch.
  • Use a fork to fluff the rice after cooking to prevent it from becoming too sticky.
  • For extra flavor, try toasting the rice in a dry pan before cooking to bring out its nutty flavor.
  • When adding the vegetables and herbs, be sure to chop them into small, bite-sized pieces so that they are evenly distributed throughout the salad.

Post a Comment for "Chilled Rice Salad Recipe"