Rice salad is definitely my favorite salad. It’s super delicious, healthy, very nourishing and incredibly easy to prepare. I can always find some rice in my kitchen and a few veggies an I can make a delicious salad in less than 30 minutes. Meanwhile I can grill some meat and here’s our lunch! Quick and simple. See, this is why rice salad is my favorite.
I remember my first rice salad: it was made with rice, black olives and red bell pepper, all the ingredients my husband had in the kitchen, besides meat, of course :).
This rice salad is a basic recipe. Starting from this recipe you may prepare great salads with meat, with fish or vegan.
For great results you should always use fresh veggies along with the cooked ones and for a plus of freshness always add fresh parsley and lemon juice. Also freshly ground black pepper goes great with rice, so don’t forget to sprinkle some black pepper.
As regarding the veggies, you may use your favorite vegetables, but I recommend you red bell pepper, green onions and black olives. And, of course, don’t forget of fresh parsley, lemon juice and black pepper. Peas are optional :).
You may also add green beans, sweet corn, cucumbers, cherry tomatoes or any other vegetables you might like.
You may serve this delicious rice salad as a vegan meal, as a starter or as a side dish. It goes great with grilled meat or fish.
Ingredients for the rice salad:
– 350 gr (2 cups) long grain rice
– 260 gr (3 cups) black olive rings
– 350 gr (3 cups) frozen peas
– 1 red bell pepper
– 1 bunch green onions
– 1 bunch fresh parsley
– 2 tablespoons olive oil
– salt, ground black pepper and lemon juice to taste.
How to make the rice salad
Place the frozen peas into a pot along with 8 cups (about 2 L) of water. Add salt, cover with a lid and place the pot over medium heat. Bring to a boil and cook for 1-2 minutes. Add the rice, rinsed, and continue to cook, stirring often, until the rice us cooked through.
Remove from heat and drain. Rinse with cold water and allow to completely cool into the colander.
Place the rice and the peas into a large salad bowl.
Add the olive rings, the red bell pepper chopped into small strips, chopped green onions and chopped fresh parsley. Season with salt and pepper, add olive oil and lemon juice to taste and stir to combine.
Refrigerate for about 30 minutes before serving.