Martha's Rice Salad

Elevate your side dish game with Martha’s Rice Salad, a vibrant and refreshing medley of wholesome ingredients and zesty flavors. This easy-to-make recipe combines hearty white or brown rice with crisp red and yellow bell peppers, juicy cherry tomatoes, crunchy cucumber, and aromatic parsley for a dish that’s as colorful as it is delicious. Toasted slivered almonds add a delightful crunch, while a tangy homemade dressing of olive oil, lemon juice, honey, and Dijon mustard ties it all together. Perfect as a light lunch, picnic favorite, or crowd-pleasing potluck dish, this chilled rice salad is packed with nutritious vegetables and bold flavors, making it a must-try recipe for any season. Ready in just under an hour and ideal for meal prep, Martha’s Rice Salad is your go-to for healthy, satisfying, and versatile dining.

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Servings: 4

Ingredients

• 2 cups white or brown rice
• 4 cups water
• 1 medium red bell pepper
• 1 medium yellow bell pepper
• 1 small cucumber
• 0.5 medium red onion
• 1.5 cups cherry tomatoes
• 0.5 cup fresh parsley
• 0.5 cup slivered almonds
• 3 tablespoons olive oil
• 2 tablespoons lemon juice
• 1 teaspoon honey
• 1 teaspoon dijon mustard
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper

Directions

Step 1

Rinse the rice under cold water until the water runs clear to remove excess starch.

Step 2

In a medium saucepan, bring 4 cups of water to a boil. Add the rice, reduce the heat to low, cover, and simmer for 20 minutes or until the rice is tender and all the water is absorbed. Remove from heat and let it cool completely.

Step 3

While the rice is cooling, prepare the vegetables: Dice the red and yellow bell peppers, chop the cucumber into small cubes, finely dice the red onion, halve the cherry tomatoes, and chop the fresh parsley.

Step 4

In a small dry skillet over medium heat, toast the slivered almonds for 2-3 minutes, stirring frequently, until golden and fragrant. Remove from heat and set aside.

Step 5

In a small bowl, whisk together the olive oil, lemon juice, honey, dijon mustard, salt, and black pepper to make the dressing.

Step 6

Once the rice has cooled, transfer it to a large mixing bowl. Add the prepared vegetables, toasted almonds, and parsley.

Step 7

Drizzle the dressing over the salad and toss gently to combine, ensuring all the ingredients are evenly coated.

Step 8

Taste and adjust seasoning as needed. Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld together.

Step 9

Serve chilled, garnished with additional parsley or a sprinkle of almonds if desired.

Nutrition Facts

Serving size	(2242.6g)

Amount per serving	% Daily Value*
Calories	1499.2

Total Fat 79.4g	0%
Saturated Fat 9.6g	0%
Polyunsaturated Fat 4.0g
Cholesterol 0mg	0%
Sodium 1373.5mg	0%
Total Carbohydrate 174.3g	0%
Dietary Fiber 18.4g	0%
Total Sugars 24.1g
Protein 32.6g	0%

Vitamin D 0IU	0%
Calcium 363.7mg	0%
Iron 7.5mg	0%
Potassium 2348.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 46.3%

Protein: 8.5%

Carbs: 45.2%