Rice Salad

Cathy Smith


Lots of rice salads out there and I looked at several and was not completely satisfied with any of them. However, over time i kinda got an idea of what I would like in a rice salad and put it together.When I make it for family get togethers, I usually put a bowl full in the center of a platter on a skid free doily and then fill bell peppers in a variety of colors. Makes a really pretty presentation but not everyone likes bell peppers plus need extra for seconds. Only 1 member of my family likes bell peppers so I usually just make it as a side.

★★★★★ 1 vote
30 Min
20 Min
Stove Top


2/3 c
raw basmati rice
1 1/2 c
chicken broth
1/2 tsp
1 c
finely diced yellow squash
1 c
finely diced zucchini
1 c
small broccoli florets
radishes thinly sliced
thinly sliced green onions
finely sliced baby carrots
1 pkg
cherry or grape tomatoes halved
bell peppers of different colors, cut in half, de-seeded


2 Tbsp
2 Tbsp
lemon juice
4 Tbsp
olive oil, extra virgin
2 tsp
dijon mustard
2 Tbsp
chopped parsley
1-2 Tbsp
chopped dill
1 clove
garlic pureed
1/4 tsp
1/8 tsp
1 tsp
lemon zest


1In small pan cook rice and salt in 1 ½ cup water till tender. You can rinse the rice in cold water, drain and set aside however, I cook mine early then spread it out on a cookie sheet and let it cool so as not to wash out the flavor.Toss veggies with rice.
2Make dressing by putting all items in jar, then replace lid and shake the ingredients till they make an emulsion. Then pour over rice and toss. Scoop into bell pepper halves.
3Notes: If you do not want to use the bell pepper bowls then dice 1/2 bell pepper finely and add to salad.I blanched my broccoli and squash for 3 minutes then rinsed in cold water so I could set the color in this picture but I have also left the veggies raw, to each his own.

About this Recipe

Course/Dish: Rice Sides, Other Salads
Main Ingredient: Rice/Grains
Regional Style: American
Other Tag: Healthy