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Tangy Vegetable & Rice Salad

This Tangy Vegetable Rice Salad is put together in no time at all and can be made in advance for easy dinners or entertaining.
Prep Time15 minutes
Cook Time15 minutes
Chill Time1 hour
Total Time1 hour 30 minutes
Course: Lunch, Salad, Side Dish
Cuisine: North American
Keyword: potlucks, rice, vegeterian
Servings: 8 Servings
Calories: 158kcal
Author: Julia Pinney

Ingredients

  • 1 Cup Basmati rice
  • 1 Red pepper diced
  • 1 Italian green peppers diced
  • 1/2 Red onion diced
  • 2 Celery ribs diced
  • 1 Cucumber peeled and diced
  • 1 Spring onion finely diced
  • Handful of fresh arugula
  • 1/2 Cup alfalfa
  • 1/4 Cup olive oil plus 1 tablespoon
  • 1/4 Cup white wine vinegar
  • Juice of one lemon
  • Salt and pepper to taste
  • Bunch of fresh parsley finely chopped
US Customary - Metric

Instructions

  • In a medium saucepan, add the rice to 2 cups/480 ml of boiling water. Stir, reduce heat to low and cover. Leave to cook for 15 minutes. Remove from heat, fluff with a fork and leave to cool.
  • In a small bowl make the marinade by combing the olive oil, vinegar, lemon juice, salt and pepper. Stir and set aside.
  • In a large salad bowl add the peppers, red onion, celery, cucumber, 1/2 of the spring onion and cooled rice. Pour over the marinade and stir well. Refrigerate for at least one hour.
  • Remove from refrigerator and add the fresh arugula, parsley and alfalfa. Stir and top with remaining spring onion. Will keep in the refrigerator up to two days.

*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.

Nutrition Facts
Tangy Vegetable & Rice Salad
Amount Per Serving (1 serving)
Calories 158 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 1g6%
Sodium 5mg0%
Potassium 119mg3%
Carbohydrates 21g7%
Fiber 1g4%
Sugar 2g2%
Protein 2g4%
Vitamin A 508IU10%
Vitamin C 21mg25%
Calcium 13mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.