Vegetable Rice Salad Recipe

Name: Vegetable Rice Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 c. hot cooked rice; 1 1/2 to 2 c. Our Favorite Vinaigrette; 1 sweet red pepper (thin strips); 1 green pepper (thin strips); 1 medium size purple onion, diced; 6 scallions; 1 c. diced currants; 2 shallots; 1 (10 oz.) box frozen peas, thawed; 1/2 c. black olives, finely chopped; 1/4 c. Italian parsley; 1/2 c. chopped fresh dill; salt and pepper to taste

Servings: persons

8 c. hot cooked rice
1 1/2 to 2 c. Our Favorite Vinaigrette
1 sweet red pepper (thin strips)
1 green pepper (thin strips)
1 medium size purple onion, diced
6 scallions
1 c. diced currants
2 shallots
1 (10 oz.) box frozen peas, thawed
1/2 c. black olives, finely chopped
1/4 c. Italian parsley
1/2 c. chopped fresh dill
salt and pepper to taste

1
Blanch peas for 3 minutes in boiling salt water.
2
Transfer rice to a mixing bowl and pour 1 1/2 cups Vinaigrette into rice.
3
Toss thoroughly.
4
Cool to room temperature.
5
Add remaining ingredients and toss thoroughly.
6
Taste, correct seasoning, and add additional Vinaigrette if you like.
7
Serve immediately or cover and refrigerate up to 4 hours.
8
Return to room temperature before serving.

1777

kcal

Calories

Fat

388

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 13 ingredients. The key ingredients include: 8 c. hot cooked rice, 1 1/2 to 2 c. Our Favorite Vinaigrette, 1 sweet red pepper (thin strips), 1 green pepper (thin strips), and more.

Yes, Vegetable 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.

Vegetable Rice Salad

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