Cold Rice Salad Recipe Cook.me Recipes from cook.me
Description
This cold rice salad dressing recipe is a refreshing and satisfying dish perfect for any summer meal. The combination of rice, vegetables, and a tangy dressing is sure to impress anyone who tastes it. Plus, it's easy to make and can be customized to your liking.
Prep Time
Preparation time for this dish is approximately 20 minutes.
Cook Time
Cooking time for the rice is approximately 20-25 minutes.
Ingredients
For this recipe, you will need: - 1 cup of long-grain rice - 1 and 3/4 cups of water - 1/2 teaspoon of salt - 1/2 red onion, chopped - 1/2 cup of cherry tomatoes, halved - 1/2 cup of cucumber, chopped - 1/4 cup of fresh parsley, chopped - 1/4 cup of olive oil - 2 tablespoons of lemon juice - 1 tablespoon of honey - 1/2 teaspoon of salt - 1/4 teaspoon of black pepper
Equipment
To make this dish, you will need: - Medium-sized pot with lid - Cutting board - Knife - Mixing bowl - Whisk
Method
1. Rinse the rice in a fine-mesh strainer and transfer it to a medium-sized pot with 1 and 3/4 cups of water and 1/2 teaspoon of salt. 2. Bring the rice to a boil over high heat, then reduce the heat to low and cover the pot with a lid. 3. Simmer the rice for 20-25 minutes or until it's fully cooked and fluffy. 4. Remove the pot from the heat and let it sit for 10 minutes. 5. Fluff the rice with a fork and transfer it to a mixing bowl. 6. Add the chopped red onion, cherry tomatoes, cucumber, and parsley to the bowl and toss to combine. 7. In a separate bowl, whisk together the olive oil, lemon juice, honey, salt, and black pepper until well combined. 8. Pour the dressing over the rice mixture and toss to coat evenly. 9. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes before serving. 10. Serve the cold rice salad in a bowl or on a plate and enjoy!
Notes
- You can add or substitute any vegetables you like, such as bell peppers, carrots, or zucchini. - Adjust the seasoning to your preference by adding more salt, pepper, or lemon juice. - This dish can be made ahead of time and stored in the refrigerator for up to 3 days.
Nutrition Info
This recipe yields approximately 4 servings. Each serving contains: - Calories: 280 - Total Fat: 14g - Saturated Fat: 2g - Cholesterol: 0mg - Sodium: 420mg - Total Carbohydrates: 36g - Dietary Fiber: 2g - Sugars: 7g - Protein: 4g
Recipe Tips
- Use cold leftover rice for an even quicker preparation. - For an extra crunch, add some toasted nuts or seeds to the salad. - Garnish with additional parsley or lemon wedges before serving to add some color and freshness.
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