Red Rice Salad

US aromatic red rice has a savoury, nutty flavour that blends well with this medley of ingredients. Take this vibrant red rice salad to a community potluck dinner or serve it as part of a buffet at your next dinner party.

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  • 3 cups (750 mL) cooked U.S. aromatic red rice, hot
  • 2 tbsp (25 mL) olive oil
  • 2 tbsp (25 mL) lemon juice
  • 2 tbsp (25 mL) balsamic vinegar
  • 1 cup (250 mL) chopped fresh basil
  • 1 clove garlic, minced
  • 1/2 tsp (2 mL) dried rosemary leaves, crushed
  • 1/2 tsp (2 mL) salt
  • 1/2 tsp (2 mL) pepper
  • 1 each sweet green and red pepper, finely diced
  • 1 medium tomato, seeded, finely diced
  • 1 small carrot, finely diced
  • 3/4 cup (175 mL) chopped sun-dried tomatoes
  • 1/2 cup (125 mL) sliced black olives
  • 1/4 cup (50 mL) grated Parmesan cheese
  1. Place rice in large bowl. In small jar, combine oil, lemon juice, vinegar, basil, garlic, rosemary, salt and pepper. Shake well and pour over rice; toss lightly. Let cool.
  2. Add peppers, tomato, carrot, sun-dried tomatoes, olives and cheese and mix gently. Serve chilled or at room temperature.

Recipe courtesy of Lundberg Family Farms