Herbed Rice Salad
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
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Ingredients
- 1½cups long-grain rice
- 2⅓cups water
- 1cucumber, peeled, seeded and chopped
- 2tablespoons finely chopped fresh chives
- 3tablespoons rice vinegar
- 2tablespoons herb-flavored oil, preferably cilantro
- Salt and freshly ground black pepper
Nutritional analysis per serving (6 servings)
180 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 39 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 4 grams protein; 460 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Put the rice in a saucepan, add the water, bring to a boil, cover and cook for about 15 minutes, until the water is absorbed. Set aside, covered, for five minutes longer. Remove cover and allow rice to cool about 30 minutes until barely warm, fluffing it occasionally with a fork.
- Step 2
When the rice has cooled, transfer it to a bowl and lightly mix in the remaining ingredients. Set aside at room temperature till serving.
Private Notes
Comments
Added a mix of fresh mint, dill, garlic chives and a handful of quickly blanched snap peas. A few radish slices were added for color. For the oil I used 1 T olive oil and 1 T of pumpkin seed oil. Very easy and tasty side dish.
Nice simple side salad.
Delicious salad! Substituted fresh mint from the garden for chives and used Agrumato Lemon olive oil.