Suzanne Hart's Cold Rice Salad Recipe

Name: Suzanne Hart's Cold Rice Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups chicken broth; 1 cup Texmati or basmati rice; 1/4 cup chopped red onions; 1/2 cup diced tomatoes; ⅓ cup chopped red or yellow peppers; 1/2 cup chopped celery; 6 tablespoons extra-virgin olive oil; 2 tablespoons Sherry vinegar; 1/4 cup finely chopped Italian parsley; 1/4 cup finely chopped basil; Salt and freshly ground pepper to taste

Servings: persons

1 1/2 cups chicken broth
1 cup Texmati or basmati rice
1/4 cup chopped red onions
1/2 cup diced tomatoes
⅓ cup chopped red or yellow peppers
1/2 cup chopped celery
6 tablespoons extra-virgin olive oil
2 tablespoons Sherry vinegar
1/4 cup finely chopped Italian parsley
1/4 cup finely chopped basil
Salt and freshly ground pepper to taste

1
Bring the chicken broth to a boil, add the rice and simmer for 10 to 15 minutes until the rice is cooked but still firm.
2
Remove from the heat and let cool to room temperatiure, at least 1/2 hour.
3
Stir in the onions, tomatoes, peppers and celery and mix thoroughly.
4
In a separate bowl, blend the olive oil and vinegar with a wire whisk.
5
Then pour over the salad.
6
Add the parsley, basil and salt and pepper and toss gently.
7
Chill in the refrigerator for at least 1 hour.
8
The salad is best if left to sit for 24 hours and can be made the night before.

546

kcal

Calories

Fat

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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 chicken broth, 1 cup Texmati or basmati rice, 1/4 cup chopped red onions, 1/2 cup diced tomatoes, and more.

Yes, Suzanne Hart's 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.

That's it — enjoy your meal!

Suzanne Hart's Cold Rice Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions