Vegetarian Refreshing Rice Salad

Brighten up your table with this Vegetarian Refreshing Rice Salad—a light, vibrant dish that's as healthy as it is satisfying. Featuring tender basmati rice paired with a medley of crisp vegetables like cucumber, red bell pepper, cherry tomatoes, and carrot, this wholesome recipe is packed with color and crunch. Fresh parsley and a zesty lemon-olive oil dressing add a pop of flavor, while the optional crumbled feta provides a creamy finishing touch. Quick and easy to prepare in just 30 minutes, this salad is perfect for meal prep, picnics, or a refreshing side dish. Serve it chilled or at room temperature for a versatile, nutrient-rich meal that's sure to please vegetarians and omnivores alike.

Nutriscore Rating: 66/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 4

Ingredients

• 1 cup Basmati rice
• 2 cups Water
• 1 teaspoon Salt
• 1 medium Cucumber
• 1 medium Red bell pepper
• 1 cup Cherry tomatoes
• 1 large Carrot
• 0.25 cup Fresh parsley
• 0.25 small Red onion
• 3 tablespoons Extra virgin olive oil
• 2 tablespoons Lemon juice
• 0.25 teaspoon Black pepper
• 0.5 cup Feta cheese (optional)

Directions

Step 1

Rinse the basmati rice under cold water until the water runs clear. This helps remove excess starch and prevent the grains from sticking together while cooking.

Step 2

In a medium saucepan, combine the rice, water, and salt. Bring to a boil over high heat.

Step 3

Once boiling, reduce the heat to low, cover the saucepan, and let the rice simmer for about 15 minutes, or until the water is absorbed and the rice is tender.

Step 4

Remove the cooked rice from the heat and let it sit, covered, for an additional 5 minutes. Fluff the rice with a fork to separate the grains.

Step 5

While the rice is cooking, wash and prepare the vegetables. Dice the cucumber, red bell pepper, and carrot into small, bite-sized pieces.

Step 6

Halve the cherry tomatoes and finely chop the red onion and parsley.

Step 7

In a large serving bowl, combine the cooked rice with the diced vegetables, halved tomatoes, chopped red onion, and chopped parsley.

Step 8

In a small bowl, whisk together the extra virgin olive oil, lemon juice, black pepper, and additional salt to taste.

Step 9

Pour the dressing over the rice and vegetable mixture, and toss gently to combine until the rice and vegetables are evenly coated.

Step 10

If desired, crumble the feta cheese over the salad for added flavor and texture.

Step 11

Serve the salad chilled or at room temperature. This salad can be made ahead of time and stored in the refrigerator for up to 2 days.

Nutrition Facts

Serving size	(1463.7g)

Amount per serving	% Daily Value*
Calories	1066.8

Total Fat 69.7g	0%
Saturated Fat 24.4g	0%
Polyunsaturated Fat 0.1g
Cholesterol 106.8mg	0%
Sodium 3796.2mg	0%
Total Carbohydrate 87.0g	0%
Dietary Fiber 9.4g	0%
Total Sugars 18.2g
Protein 29.4g	0%

Vitamin D 0IU	0%
Calcium 757.4mg	0%
Iron 6.7mg	0%
Potassium 1421.3mg	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: 57.4%

Protein: 10.8%

Carbs: 31.8%