Olive Rice Salad

Olive rice salad

When the season for cold meals arrives, this easy rice salad is most welcome. Served with a simple combination of chickpeas or black beans and tomatoes drizzled with olive oil, balsamic vinegar, and fresh herbs. Add some steamed broccoli or green beans to the meal for a finishing touch. Try using black rice (sometimes marketed as forbidden rice) for added eye appeal. Photos by Evan Atlas.

Serves: 4 to 6

  • 3/4 cup raw medium-grain brown rice (see variations)
  • 1 cup cooked corn kernels
  • 1/3 cup chopped black olives
  • 1/3 cup chopped green olives
  • 1 medium red bell pepper, finely diced
  • 1 1/2 cups finely shredded white cabbage
  • 1/2 cup chopped fresh parsley
  • 2 scallions, minced
  • 1 to 2 tablespoons extra-virgin olive oil
  • Juice of 1/2 lemon, or more to taste
  • Salt (you may not need any) and freshly ground pepper to taste

Combine the rice with 2 cups of water in a small saucepan and bring to a slow boil. Lower the heat, cover, and cook until the water is absorbed, about 30 minutes. Fluff the rice with a fork then let it cool completely.

Combine the rice with the remaining ingredients in a mixing bowl and toss together thoroughly. Serve at room temperature.

Variation: Use a more unusual variety of rice like brown Basmati, Bhutanese red rice, or forbidden black rice.

Nutrition information
Per serving: Calories: 146;  Total fat: 5g;  Protein: 3g;  Carbs: 24g; Sodium: 137 mg

Olive rice salad using black rice


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