Description
This Rice Salad is a fresh, vibrant dish made with nutty rice, crunchy vegetables, herbs, and a tangy Dijon vinaigrette. It’s a perfect make-ahead side dish or light lunch, full of texture, flavor, and wholesome ingredients.
Ingredients
- 3 cups cooked and cooled brown rice (or wild rice blend)
- 1 cup finely chopped kale
- 1/2 cup chopped red bell pepper
- 1/2 cup shredded carrot
- 1/4 cup chopped red onion
- 1/4 cup chopped parsley
- 1/4 cup chopped dill (optional)
- 1/4 cup toasted sliced almonds
- 1/4 cup crumbled feta cheese (optional)
- Dressing:
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon maple syrup or honey
- 1 small garlic clove, grated
- 1/4 teaspoon sea salt
- Freshly ground black pepper, to taste
Instructions
- In a large bowl, combine the cooked rice, kale, bell pepper, carrot, red onion, parsley, dill (if using), almonds, and feta (if using).
- In a small bowl or jar, whisk together the olive oil, lemon juice, Dijon mustard, maple syrup, garlic, salt, and pepper until well combined.
- Pour the dressing over the rice mixture and toss to coat evenly.
- Taste and adjust seasoning. Chill for 15–30 minutes to allow flavors to meld, if desired.
- Serve cold or at room temperature.
Notes
- This salad keeps well in the fridge for up to 4 days—great for meal prep.
- Make it vegan by omitting the feta or using a plant-based alternative.
- Try adding chickpeas or tofu to make it a more filling meal.
- Use any fresh herbs you have on hand—mint and basil also work well.
- Prep Time: 15 mins
- Cook Time: 0 mins (assuming rice is pre-cooked)
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4g
- Sodium: 280mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 10mg
