Rice Salad Milano
A vibrant rice salad with fresh vegetables, herbs, and Parmesan, perfect for light lunches or gatherings, offering bright flavors and satisfying textures.
Ingredients
- 3 cups hot cooked rice ⓘ
- 1/4 cup vegetable oil ⓘ
- 2 tablespoons lemon juice ⓘ
- 1 clove garlic, minced ⓘ
- 1/2 teaspoon rosemary leaves, crumbled ⓘ
- 1/2 teaspoon oregano leaves, crumbled ⓘ
- 1/2 teaspoon ground black pepper ⓘ
- 1 small zucchini, thinly sliced ⓘ
- 1 small summer squash, thinly sliced ⓘ
- 1 medium tomato, chopped ⓘ
Instructions
- Spoon hot cooked rice into a large mixing bowl.
- Blend vegetable oil, lemon juice, minced garlic, crumbled rosemary and oregano, and ground black pepper.
- Stir the dressing into the rice.
- Let the mixture cool.
- Add sliced zucchini, sliced summer squash, chopped tomato, and grated Parmesan cheese.
- Serve at room temperature or chill before serving.
Tips & Substitutions
For a vibrant twist, consider adding bell peppers or olives to the salad. If you're short on time, pre-cooked rice is a great shortcut. You can substitute the zucchini and summer squash with any seasonal vegetables, such as asparagus or bell peppers. For added flavor, try using infused olive oils or adding a sprinkle of feta cheese for a Mediterranean flair.
Serving Suggestions
Serve this Rice Salad Milano as a refreshing side dish alongside grilled chicken or fish, like Baked King Or Spanish Mackerel. It pairs wonderfully with a light vinaigrette or can be enjoyed on its own as a light lunch. For a complete meal, add some crusty bread or a slice of Rosemary Bread.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to three days. To reheat, gently warm in the microwave or on the stove with a splash of water to prevent drying out. This salad can also be enjoyed cold, making it perfect for meal prep or picnics.
Nutrition & Diet Analysis (per serving)
Each serving of Rice Salad Milano contains roughly 134 calories, with 3g protein, 10g carbohydrates, and 9g fat. It is an excellent source of vitamin C (43% of the Daily Value) and vitamin A (26% 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 make this salad ahead of time?
Yes, this salad can be made a day in advance. Just prepare the rice and dressing, combine them, and add the fresh vegetables right before serving to maintain their crunch. Chilling the salad enhances the flavors, making it even more delicious!
What other vegetables can I add?
Feel free to customize the salad with your favorite vegetables. Consider adding roasted red peppers, artichoke hearts, or even fresh greens like arugula or spinach. This recipe is versatile and allows for creativity based on seasonal ingredients.
Is this recipe suitable for vegans?
Yes, the Rice Salad Milano is naturally vegan! Just omit the Parmesan cheese or substitute it with a vegan alternative to keep this dish plant-based. It’s a great option for those following vegetarian recipes or looking for a healthy, satisfying meal.
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).