Thai Harvest Red Rice Salad Recipe

Name: Thai Harvest Red Rice Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup red rice (Thai); 1 1/2 cups chicken stock; 1/3 cup canola oil; 1/4 cup fresh limes or 1/4 cup lemon juice; 2 tablespoons soy sauce; 1 tablespoon honey; 1 cucumber, peeled and chopped; 2 green onions, using green parts only, chopped; 1/2 cup red bell pepper, chopped; 1/4 cup small red onion, finely chopped; 1 cup cherry tomatoes, halved; kosher salt & freshly ground black pepper

Servings: persons

1 cup red rice (Thai)
1 1/2 cups chicken stock
1/3 cup canola oil
1/4 cup fresh limes or 1/4 cup lemon juice
2 tablespoons soy sauce
1 tablespoon honey
1 cucumber, peeled and chopped
2 green onions, using green parts only, chopped
1/2 cup red bell pepper, chopped
1/4 cup small red onion, finely chopped
1 cup cherry tomatoes, halved
kosher salt & freshly ground black pepper

1
Wash the rice well and drain. In a heavy-bottomed pot, combine the rice and stock. Bring to a boil over high heat and let boil for 1 minute. Stir the rice to prevent sticking. Cover the pot and reduce the heat to the lowest possible setting and simmer until all the liquid has been absorbed and the rice is tender, about 30 minutes. Remove the pan from the heat and let stand covered for 10 to 15 minutes.
2
Meanwhile, whirl the canola oil, lime juice, soy sauce and honey in a blender until smooth to make the vinaigrette.
3
When done, fluff the rice with a fork and combine the rice and vegetables in a large bowl. Add the vinaigrette and stir to combine. Season with salt and pepper to taste. Let the salad sit at room temperature for 30 minutes before serving.

562

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

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

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 12 ingredients. The key ingredients include: 1 cup red rice (Thai), 1 1/2 cups chicken stock, 1/3 cup canola oil, 1/4 cup fresh limes or 1/4 cup lemon juice, and more.

Yes, Thai Harvest Red 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!

Thai Harvest Red Rice Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions