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The Best Cold Rice Salad Recipe

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10 Best Cold Rice Salad Recipes
10 Best Cold Rice Salad Recipes from www.yummly.co.uk

Description

This cold rice salad recipe is perfect for a summer day or a light lunch. It is a refreshing mix of cooked rice, fresh vegetables, and herbs. The salad is dressed with a tangy vinaigrette that gives it a bright flavor. This salad is easy to make, and it can be prepared in advance and stored in the fridge until needed. It is a versatile recipe that can be customized to your liking.

Prep Time

The prep time for this recipe is about 20 minutes. You will need to cook the rice, chop the vegetables, and make the dressing. This recipe makes about six servings.

Cook Time

The cook time for this recipe is about 20-25 minutes. You will need to cook the rice according to the package instructions.

Ingredients

  • 2 cups cooked white rice
  • 1 red bell pepper, chopped
  • 1 yellow bell pepper, chopped
  • 1 cucumber, chopped
  • 1 small red onion, chopped
  • 1/2 cup chopped fresh parsley
  • 1/4 cup chopped fresh mint
  • 1/4 cup olive oil
  • 3 tablespoons red wine vinegar
  • 2 teaspoons Dijon mustard
  • 1 garlic clove, minced
  • Salt and pepper to taste

Equipment

  • Large mixing bowl
  • Small mixing bowl
  • Whisk
  • Cutting board
  • Sharp knife
  • Measuring cups and spoons

Method

  1. Cook the rice according to the package instructions and let it cool.
  2. In a large mixing bowl, combine the chopped bell peppers, cucumber, red onion, parsley, and mint.
  3. In a small mixing bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, garlic, salt, and pepper.
  4. Add the cooled rice to the bowl with the vegetables and mix well.
  5. Pour the dressing over the rice and vegetables and mix well.
  6. Chill the salad in the fridge for at least 30 minutes before serving.
  7. Garnish with additional herbs if desired.

Notes

This salad can be customized to your liking by adding or omitting vegetables. You can also add protein such as cooked chicken or shrimp to make it a more substantial meal. This salad can be stored in the fridge for up to three days.

Nutrition Info

This recipe makes about six servings. Each serving contains approximately:
  • Calories: 215
  • Protein: 3g
  • Fat: 9g
  • Carbohydrates: 32g
  • Fiber: 2g
  • Sugar: 3g
  • Sodium: 70mg

Recipe Tips

To save time, you can use leftover rice in this recipe. You can also use brown or wild rice instead of white rice for added nutrition. Make sure to rinse the rice before cooking to remove excess starch. You can also add a pinch of sugar to the dressing if you prefer a sweeter flavor. Finally, make sure to let the salad chill in the fridge for at least 30 minutes before serving to allow the flavors to meld together. Enjoy!

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