Rice Salad Recipe

Name: Rice Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; Copyright 2000 Television Food Network, G.P. All rights reserved.

Servings: persons

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
Copyright 2000 Television Food Network, G.P. All rights reserved.

1
Cook the rice according to package instructions with 2 teaspoons salt.
2
Drain and rinse under cold running water until cold.
3
Transfer to a large bowl.
4
In a medium bowl, whisk together the remaining 2 teaspoons salt, oil, parsley, lemon juice, and allspice.
5
Stir in the tomatoes and cucumber.
6
Add the oil mixture to the rice and mix until well combined.
7
Season with pepper and hot sauce to taste.
8
Serve immediately or store in the refrigerator for up to 2 days.

459

kcal

Calories

Fat

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 11 ingredients. The key ingredients include: 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, and more.

Yes, 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 Salad

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