Rice Salad

  • Total: 50 min
  • Prep: 20 min
  • Cook: 30 min
  • Yield: about 4 to 6 side dish serving
Save Recipe

Ingredients

1 1/2 cups converted long-grain rice

4 teaspoons kosher salt, divided

1/3 cup extra-virgin olive oil

1/2 cup plus 2 tablespoons minced parsley

1/4 cup plus 1 tablespoon freshly squeezed lemon juice

1/4 teaspoon ground allspice

3 ripe plum tomatoes, halved lengthwise, seeds squeezed out, and finely diced

1 Kirby cucumber, peeled, seeded, and finely diced

Freshly ground black pepper

Hot sauce

Directions

  1. Cook the rice according to package instructions with 2 teaspoons salt. Drain and rinse under cold running water until cold. Transfer to a large bowl.
  2. In a medium bowl, whisk together the remaining 2 teaspoons salt, oil, parsley, lemon juice, and allspice. Stir in the tomatoes and cucumber. Add the oil mixture to the rice and mix until well combined. Season with pepper and hot sauce to taste. Serve immediately or store in the refrigerator for up to 2 days.
Get the Recipe

Perfect Cranberry Sauce

This ruby-hued sauce is a breeze to make with either fresh or frozen fruit.

Quinoa Salad

Tomato, Onion, and Cucumber Salad

Online Round 2 Recipe - Cucumber, Tomato, and White Bean Salad

Brown Rice Salad with Apples

Peasant Salad

Bread Salad

Guacamole Salad

Cucumber and Tomato Salad

🤤 More Drool-Worthy Recipes