Gazpacho Rice Salad Recipe

Name: Gazpacho Rice Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 7 tablespoons extra virgin olive oil; 1 onion, finely chopped; 4 garlic cloves, finely chopped; 1 cup long grain rice; 1 ½ cups vegetable stock; 1 ½ teaspoons dried thyme; 3 tablespoons sherry wine vinegar; 1 teaspoon Dijon mustard; 1 teaspoon clear broth; 1 red bell pepper, seeded and chopped; 12 yellow bell pepper, seeded and chopped; 12 green bell pepper, seeded and chopped; 1 red onion, finely chopped; 12 cucumber, peeled, seeded, and chopped; 3 tomatoes, seeded and chopped; 2 -3 tablespoons fresh parsley, chopped; salt and pepper; 3 cherry tomatoes, halved; 12 black olives, pitted and coarsely chopped; 1 tablespoon slivered almonds, toasted

Servings: persons

7 tablespoons extra virgin olive oil
1 onion, finely chopped
4 garlic cloves, finely chopped
1 cup long grain rice
1 ½ cups vegetable stock
1 ½ teaspoons dried thyme
3 tablespoons sherry wine vinegar
1 teaspoon Dijon mustard
1 teaspoon clear broth
1 red bell pepper, seeded and chopped
12 yellow bell pepper, seeded and chopped
12 green bell pepper, seeded and chopped
1 red onion, finely chopped
12 cucumber, peeled, seeded, and chopped
3 tomatoes, seeded and chopped
2 -3 tablespoons fresh parsley, chopped
salt and pepper
3 cherry tomatoes, halved
12 black olives, pitted and coarsely chopped
1 tablespoon slivered almonds, toasted

1
Heat 2 tablespoons oil in a large skillet.
2
Add onion and cook 2 minutes.
3
Add 1/2 of the garlic and cool 1 minute more.
4
Add rice and stir to coat 2 minutes.
5
Stir in stock and half the dried thyme.
6
Bring to a boil, season to taste with salt and pepper.
7
Cover and let simmer gently 20 minutes.
8
Let stand, covered, for 15 minutes.
9
Then uncover and cool completely.
10
In a large bowl combine the vinegar, remaining thyme and garlic, mustard, the teaspoon broth, and salt and pepper to taste, and whisk.
11
Gradually whisk in the remaining olive oil.
12
Using a fork, gently fluff rice into dressing.
13
Add vegetables.
14
Toss with dressing and adjust seasonings.
15
Transfer to a salad bowl and garnish with cherry tomato halves, olives and toasted almonds.
16
May be served at room temperature.

886

kcal

Calories

Fat

135

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 7 tablespoons extra virgin olive oil, 1 onion, finely chopped, 4 garlic cloves, finely chopped, 1 cup long grain rice, and more.

Yes, Gazpacho Rice Salad falls under the Soups & Stews category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Gazpacho Rice Salad

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