Laura's Easy Kitchen-Sink Rice Salad Recipe

Name: Laura's Easy Kitchen-Sink Rice Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups brown rice, rinsed three times and drained (instant or quick brown rice works, too, but not as well); 3 cups water (adjust amount depending on type of rice and method used for cooking); 2 tablespoons mixed herbs, divided (herbes de provence or fine herbes, e.g.); 2 teaspoons garlic powder, divided; 1 (15 ounce) can dark red kidney beans, drained and rinsed; 1 (15 ounce) can pitted black olives, drained and rinsed (small); 1 (15 ounce) can canned artichoke bottoms in water, drained, rinsed, and coarsely chopped; 2 cups tomatoes, coarsely chopped or 2 cups grape tomatoes; 2 carrots, shaved with a peeler into strips; 2 stalks celery, washed and coarsely chopped; 1 medium cucumber, peeled, seeded, and coarsely chopped; ½ cup fresh parsley (chopped); 12 red onion, coarsely chopped, about 1 cup; ¾ cup roasted cashews (almonds work well, too); 2 -3 tablespoons capers; 6 ounces sharp cheddar cheese, very coarsely chopped (may also use other sharp or tangy cheese, such as gruyere, feta, even blue); 6 ounces cooked chicken breasts, cold, coarsely chopped; 10 ounces mandarin orange segments, drained and rinsed; 1 Hass avocado, pitted, peeled, and chopped (one large or two small); 1 head bronze leaf lettuce; ⅓ cup olive oil; ⅓ cup red wine vinegar; 2 tablespoons balsamic vinegar; 1 tablespoon herb seasoning mix (fine herbes or some other commercial blend, your choice); 1 teaspoon lemon juice; salt & pepper

Fresh, crisp and full of flavor — this Laura's Easy Kitchen-Sink Rice Salad is a must-try. Made with brown rice, water, mixed herbs and garlic. Easy ste…

This Laura's Easy Kitchen-Sink Rice Salad relies on simple, everyday ingredients such as garlic powder, divided, fresh parsley (chopped), capers and head bronze leaf lettuce. It comes together quickly and makes 4 servings, at about 1039 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It works as a light main on its own or as a starter alongside crusty bread, and it's just as good for a cozy night in as it is for feeding a crowd. Leftovers keep well, so it's a smart choice for meal prep too.

Updated Jun 30, 2026

Serves 4 Salads

Servings: persons

2 cups brown rice, rinsed three times and drained (instant or quick brown rice works, too, but not as well)
3 cups water (adjust amount depending on type of rice and method used for cooking)
2 tablespoons mixed herbs, divided (herbes de provence or fine herbes, e.g.)
2 teaspoons garlic powder, divided
1 (15 ounce) can dark red kidney beans, drained and rinsed
1 (15 ounce) can pitted black olives, drained and rinsed (small)
1 (15 ounce) can canned artichoke bottoms in water, drained, rinsed, and coarsely chopped
2 cups tomatoes, coarsely chopped or 2 cups grape tomatoes
2 carrots, shaved with a peeler into strips
2 stalks celery, washed and coarsely chopped
1 medium cucumber, peeled, seeded, and coarsely chopped
½ cup fresh parsley (chopped)
12 red onion, coarsely chopped, about 1 cup
¾ cup roasted cashews (almonds work well, too)
2 -3 tablespoons capers
6 ounces sharp cheddar cheese, very coarsely chopped (may also use other sharp or tangy cheese, such as gruyere, feta, even blue)
6 ounces cooked chicken breasts, cold, coarsely chopped
10 ounces mandarin orange segments, drained and rinsed
1 Hass avocado, pitted, peeled, and chopped (one large or two small)
1 head bronze leaf lettuce
⅓ cup olive oil
⅓ cup red wine vinegar
2 tablespoons balsamic vinegar
1 tablespoon herb seasoning mix (fine herbes or some other commercial blend, your choice)
1 teaspoon lemon juice
salt & pepper

1
Add one Tbsp of dried herb mix and one tsp of garlic powder to the rice you are planning to use.If using instant or quick brown rice, prepare rice according to directions.
2
If using a rice cooker, put two cups of rice in with three cups of water, or water to just cover the second knuckle of your hand placed flat on the top of the rice; cover and start the cooker.
3
If stovetop, put the rice and water in a two-quart pot and bring to a boil; cover tightly and reduce heat to low; cook on low for 25-30 minutes.
4
Cool to room temperature.
5
While the rice is cooking, prep the other ingredients: drain and rinse canned ingredients; shave entire carrots into strips; chop onion, parsley, celery, tomatoes, artichoke bottoms, and any additional or optional ingredients.
6
In a very large bowl, combine the remaining herb mix, garlic powder, and all other ingredients; mix well and chill.
7
When the rice has cooled, add it to the bowl and mix well.
8
Combine the ingredients for the dressing in a mixing cup; whisk together, and pour immediately over the rice mixture; stir well.
9
Chill as needed; this salad works as well cold as it does at room temperature.
10
If desired, line a large serving bowl with red/bronze lettuce leaves and heap rice salad mixture in it.
11
Top with mandarin orange segments for a really lovely and delicious presentation.
12
Note: When we make this, we usually include the avocado and cheese because we like how they round out the flavor.
13
If you do use avocado, dipping it in lemon water before putting it in the salad will help keep it from going brown if you do not plan to serve for a day or so.
14
We have found that the salad is even more delicious the next day, but the texture is not as full of contrasts, and by the third day it still tastes great but gets kind of watery (we just drain off the juice and eat it anyway because we like it so much!
15
).

1039

kcal

Calories

Fat

136

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

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

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Frequently Asked Questions

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

You need 26 ingredients. The key ingredients include: 2 cups brown rice, rinsed three times and drained (instant or quick brown rice works, too, but not as well), 3 cups water (adjust amount depending on type of rice and method used for cooking), 2 tablespoons mixed herbs, divided (herbes de provence or fine herbes, e.g.), 2 teaspoons garlic powder, divided, and more.

Yes, Laura's Easy Kitchen-Sink Rice Salad falls under the Salads 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.

Quick Info

Servings
4 servings
Calories
1039 kcal
Category
Salads

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