Martha’s Rice Salad

Rice salads are popular in many cuisines around the world and can be customized with various vegetables and dressings.

This is vegan and gluten free recipe. Dish can be prepared in 45 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 10.

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Medium

Martha’s Rice Salad

Cooking Method: Boiling Cuisine: International Courses: Lunch, Salad, Side Dish Recipe Keys: Gluten Free Vegan

Difficulty: Intermediate Prep Time 15 min Cook Time 20 min Rest Time 10 min Total Time 45 mins

Servings: 4 Calories: 1000

Best Season: Summer

Ingredients

Servings

• 2 cup Rice
• 1 medium Cucumber
• 1 cup Cherry tomatoes
• 1 medium Red bell pepper
• 1 small Red onion
• 3 tablespoon Fresh parsley
• 2 tablespoon Olive oil
• 2 tablespoon Lemon juice
• 1 teaspoon Salt
• 1 teaspoon Black pepper

Instructions

1. Cook the rice according to the package instructions. Drain and let it cool.
2. In a large bowl, combine the cooked rice, cucumber, cherry tomatoes, red bell pepper, red onion, and fresh parsley.
3. In a small bowl, whisk together olive oil, lemon juice, salt, and black pepper.
4. Pour the dressing over the rice mixture and toss to combine.
5. Let the salad rest for 10 minutes to allow the flavors to meld.
6. Serve chilled and enjoy!

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 250kcal

% Daily Value *

Total Fat 10g16%

Total Carbohydrate 35g12%

Sugars 3g

Protein 7g15%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.