Rice and Vegetable Salad - Cold Rice Salad Recipe

Name: Rice and Vegetable Salad - Cold Rice Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cups (950 ml) cooked rice; 2 tomatoes peeled, deseeded and chopped; 1 cucumber, unpeeled, deseeded and chopped; 6 radishes, sliced thin; 1/2 cup (125 ml) celery, chopped; 1/2 cup (125 ml) red onion, chopped; 1/4 cup (60 ml) green stuffed olives, sliced thin; 1 tsp (5 ml) curry powder; 1 tsp (5 ml) of Grey Poupon mustard; 2 tbsp (30 ml) white wine vinegar; 1/2 cup (125 ml) extra virgin olive oil; salt and pepper, to taste; mixed greens, rinsed and torn into bite size pieces; optional: red pepper flakes, to taste; optional garnish: toasted pine nuts or spicy toasted almonds

Servings: persons

4 cups (950 ml) cooked rice
2 tomatoes peeled, deseeded and chopped
1 cucumber, unpeeled, deseeded and chopped
6 radishes, sliced thin
1/2 cup (125 ml) celery, chopped
1/2 cup (125 ml) red onion, chopped
1/4 cup (60 ml) green stuffed olives, sliced thin
1 tsp (5 ml) curry powder
1 tsp (5 ml) of Grey Poupon mustard
2 tbsp (30 ml) white wine vinegar
1/2 cup (125 ml) extra virgin olive oil
salt and pepper, to taste
mixed greens, rinsed and torn into bite size pieces
optional: red pepper flakes, to taste
optional garnish: toasted pine nuts or spicy toasted almonds

1
In a large deep mixing bowl, mix together the rice, cucumbers, tomatoes, radishes, celery, onion, and olives.
2
Season with salt and pepper to taste; set aside.
3
In a small deep mixing bowl, mix together curry powder, mustard, vinegar, and oil and the red pepper flakes if desired.
4
Mix dressing well to combine ingredients and develop the flavor.
5
Pour the dressing over the the rice/vegetables and with your hands, gently toss.
6
Chill for at least 3-4 hours in the refrigerator.
7
Make a bed of mixed greens and place a 3/4 cup (175 ml) to 1-1/2 cups (350 ml) scoop of the rice salad on top.
8
Sprinkle a few toasted pine nuts or spicy toasted almonds on top of rice mixture.

963

kcal

Calories

Fat

153

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 15 ingredients. The key ingredients include: 4 cups (950 ml) cooked rice, 2 tomatoes peeled, deseeded and chopped, 1 cucumber, unpeeled, deseeded and chopped, 6 radishes, sliced thin, and more.

Yes, Rice and Vegetable Salad - Cold 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.

Rice and Vegetable Salad - Cold Rice Salad

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