Rice And Vegetable Salad
A vibrant rice and vegetable salad combining fresh herbs, sweet peppers, and dried fruits, perfect for light lunches or gatherings, offering a balance of savory and tangy flavors.
Ingredients
- 2 packages Near East long grain and wild rice pilaf or 8 cups hot cooked rice ⓘ
- 1.5 to 2 cups vinaigrette dressing ⓘ
- 1 sweet red pepper, stemmed, cored, and julienned
- 1 medium purple onion, peeled and diced ⓘ
- 6 scallions, cleaned and finely sliced ⓘ
- 1 cup dried currants ⓘ
- 2 shallots, peeled and finely diced (optional)
- 10 oz frozen peas, thawed and blanched in boiling salted water for 3 minutes ⓘ
- 1/2 cup pitted black olives, chopped ⓘ
- 1/4 cup chopped parsley ⓘ
- 1/2 cup chopped fresh dill or 2 tbsp dried dill
- Salt and freshly ground pepper to taste ⓘ
Instructions
- Transfer cooked rice to a mixing bowl and pour 1 1/2 cups vinaigrette into the rice; toss thoroughly.
- Allow the rice to cool to room temperature.
- Add the remaining ingredients: red pepper, purple onion, scallions, currants, shallots (if using), thawed peas, chopped olives, parsley, dill, salt, and pepper.
- Toss everything thoroughly to combine.
- Taste and adjust seasoning; add additional vinaigrette if desired.
- Serve immediately or cover and refrigerate up to 4 hours.
- Before serving, return the salad to room temperature.
Tips & Substitutions
For added flavor, consider using a homemade Garden Vinaigrette instead of store-bought. You can substitute the black olives with green olives or capers for a different taste. If you prefer a heartier salad, add canned chickpeas or kidney beans. Fresh herbs like basil or cilantro can also enhance the dish. Adjust the amount of vinaigrette to your taste preference for a lighter or more dressed salad.
Serving Suggestions
This Rice and Vegetable Salad is perfect as a light lunch or a side dish at a barbecue. It pairs beautifully with grilled meats or fish, making it an excellent choice for summer gatherings. Consider serving it alongside Marinated Avocados And Tomatoes for a refreshing meal. You can also top it with feta cheese or serve it with hummos for a Mediterranean twist.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 4 days. The flavors will continue to meld, enhancing the salad. If you plan to serve it again, let it come to room temperature before serving. Avoid reheating in the microwave as it may alter the texture of the ingredients, particularly the rice.
Nutrition & Diet Analysis (per serving)
Each serving of Rice And Vegetable Salad contains roughly 234 calories, with 11g protein, 50g carbohydrates, and 2g fat. It is an excellent source of vitamin C (230% of the Daily Value), iron (77% of the Daily Value), and potassium (43% of the Daily Value), and a good source of vitamin A and calcium. Note that it is relatively high in sodium, at 1046mg per serving (45% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use brown rice instead of white rice for this salad?
Yes, you can substitute brown rice for a nuttier flavor and a healthier option. Just be sure to adjust the cooking time as brown rice typically takes longer to cook than white rice. The texture will be slightly different, but it will still work well in this salad.
Is this salad suitable for a vegan diet?
Yes, this Rice and Vegetable Salad is completely vegan as it contains no animal products. To enhance the vegan flavor profile, stick with a vegan vinaigrette and feel free to add more vegetables or legumes for extra protein. It's a colorful and nutritious option for anyone following a vegan diet.
Can I prepare this salad in advance?
Absolutely! You can prepare this salad up to 4 hours in advance. Just be sure to keep it covered in the refrigerator. If you prepare it too far ahead of time, the vegetables may become soggy, so timing is key. Toss it again before serving for a fresh taste.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).