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.
Olive Rice Salad
When the season for cold meals arrives, this easy rice salad is most welcome. Try using black rice (sometimes marketed as forbidden rice) for added eye appeal.
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Servings: 4 to 6
Ingredients
- 3/4 cup raw medium-grain brown rice see variations below recipe box
- 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 and freshly ground pepper to taste
Instructions
- 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.
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Variations: 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
- Here are more recipes for grain salads.
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