I have always been a lover of crisp & tangy rice salads. They make such great addition to any summertime pot luck or BBQ event. This particular salad uses wild rice, but any rice of your choice can be used. A keeper for summer. It can be made ahead and even tastes better the following day. Don't let it hang around too long in the fridge though, as rice has a tendency of not keeping too well.
Veggie & Rice Salad
Serves 8 / Prep time: 15 minutes: Cook time: 20 minutes / Chill time: 1 hour
1 Cup/185 grams of wild rice
1 Red pepper, thinly sliced
2 Italian green peppers, thinly sliced
1/2 Red onion, thinly sliced
1/4 Cup/60 ml olive oil plus 1 tablespoon
1/4 Cup/60 ml white wine vinegar
Juice of one lemon
Salt and pepper to taste
Bunch of fresh parsley, finely chopped
In a medium sauce pan set over a high heat, add the olive oil and rice. Cook for a minute or so until the rice is slightly translucent, stirring so the rice doesn't burn. Now, add 2 1/2 cups of water, cover and reduce heat to low. Leave to cook for about 20 minutes or until the rice is just cooked. Remove from heat and set aside to cool.
Make the marinade by adding the olive oil, vinegar, lemon juice, salt and pepper to a large bowl. Throw in the vegetables and cooled rice and stir to completely combine. Oh, add the parsley reserving a little to sprinkle over the top. Give another good stir and top with a bit of parsley. Cover with plastic wrap and refrigerate for several hours before serving. Can keep in the fridge for up to 2 days.
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Hello and thanks for stopping by. I'm Julia and I have a passion for wholesome fresh food. Here you can find what's cooking in my Spanish kitchen, with inspiration from my Newfoundland roots!
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