Rice Salad
This rice salad is a delightful blend of rice, fresh vegetables, and a zesty dressing. It's simple to prepare, perfect for meal prepping, picnics, and potlucks. Inspired by Italian rice salad, this fulfilling dish is nutritious, light, crunchy, colorful, and refreshing.
Instructions
- 1
Boil the whole grain rice (2 cup) in a large pot with water (1 gallon) and salt (1 tbsp). Cook until al dente. Drain, then spread on a clean baking sheet to cool, squeezing juice (0.5 lemon) over it.
- 2
For the dressing, combine extra virgin olive oil (0.25 cup), lemon juice (2 tbsp), mustard (1 tbsp), maple syrup (1 tbsp), ground cumin (1 tsp), salt (1 tsp), and black pepper (0.5 tsp) in a small bowl. Whisk until well combined, or shake in a small jar.
- 3
In a large bowl, combine the cooled cooked rice, chickpeas (1 can) (drained and rinsed), cherry tomatoes (1.5 cup) (quartered), cucumber (1.5 cup) (diced), yellow bell pepper (1.5 cup) (diced), black olives (0.5 cup) (sliced), canned corn (0.5 cup) (drained), pickled cucumber (0.25 cup) (diced), shallot (1 small) (finely chopped), and fresh herbs (1 cup) (finely chopped).
- 4
Drizzle the dressing over the rice salad and toss until thoroughly combined. Serve immediately or store in an airtight container in the fridge. Allow it to sit at room temperature for at least 15 minutes before serving.
- 5
For the optional variation, crumble vegan feta (0.5 cup) over the top of the rice salad instead of mixing it in.
Nutrition Facts
Per portion