Herbed Rice Salad

  • Servings: 6

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  • 1 1/2 cups long-grain rice
  • Salt
  • 2 tablespoons fresh lemon juice
  • 1 1/2 tablespoons minced shallots
  • 2 teaspoons Dijon mustard
  • 1/4 cup extra-virgin olive oil
  • Freshly ground pepper
  • 1 medium seedless cucumber, peeled and cut into 1/4-inch dice
  • 1 cup frozen petit peas, unthawed
  • 3 tablespoons chopped frehsly flat-leaf parsley
  • 1 1/2 tablespoons chopped fresh dill

How to make this recipe

  1. In a medium saucepan, combine the rice with 3 cups of water and 1 teaspoon of salt and bring to a boil over high heat. Cover the saucepan, reduce the heat to low and cook for 18 minutes. Remove from the heat and let stand, covered, for 5 minutes. Fluff the rice and transfer to a large rimmed baking sheet to cool completely.

  2. In a small bowl, combine the lemon juice, shallots and mustard. Whisk in the oil in a thin, stead stream. Season with salt and pepper.

  3. In a bowl, toss the rice with the cucumber, peas, parsley and dill. Just before serving, stir in the dressing; season with salt and pepper.

Make Ahead

The rice and dressing can stand at room temperature for up to 3 hours.

Contributed By Published June 1997

499648 recipes/herbed-rice-salad 2013-12-06T23:32:06+00:00 Katrin Theodoli spring|summer|beans-grains-and-legumes|salads|side-dishes|6|basic-easy|fast|healthy|vegetarian|weeknight-dinner|lunch june-1997,katrin theodoli,magnum marine,rice salad,cold rice recipe,rice and vegetable side dish recipes,herbed-rice-salad 499648

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