Eastern Rice Salad

Elevate your mealtime with this vibrant and flavor-packed Eastern Rice Salad! Perfectly fluffy basmati rice forms the base of this refreshing dish, paired with crisp cucumber, sweet shredded carrots, and colorful red bell pepper. Fresh parsley and mint add a burst of earthy freshness, while toasted slivered almonds and plump raisins (or dried cranberries) bring an irresistible balance of crunch and sweetness. The zesty dressing, made with olive oil, lemon juice, and a warm medley of spices like cumin, coriander, and turmeric, ties everything together in a harmonious blend of textures and flavors. Quick to prepare and ready in just 35 minutes, this chilled rice salad is an ideal side dish or light, wholesome meal. Perfect for those seeking easy, healthy, and globally inspired dishes, it’s a must-try for your recipe collection!

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

Ingredients

• 1 cup Basmati rice
• 2 cups Water
• 0.5 teaspoons Salt
• 1 cup Cucumber, diced
• 0.75 cup Carrot, shredded
• 0.5 cup Red bell pepper, diced
• 3 stalks Green onions, thinly sliced
• 0.25 cup Chopped fresh parsley
• 2 tablespoons Chopped fresh mint
• 3 tablespoons Olive oil
• 2 tablespoons Lemon juice
• 1 teaspoon Ground cumin
• 0.5 teaspoons Ground coriander
• 0.5 teaspoons Paprika
• 0.25 teaspoons Ground turmeric
• 0.25 teaspoons Black pepper
• 0.25 cup Slivered almonds, toasted
• 0.25 cup Raisins or dried cranberries

Directions

Step 1

Rinse the basmati rice under cold water until the water runs clear. This removes excess starch and ensures fluffy rice.

Step 2

In a medium saucepan, combine the rinsed rice, water, and salt. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and let simmer for 12-15 minutes or until the rice is tender and the water is absorbed.

Step 3

Remove the rice from heat and let it sit covered for 5 minutes. Then fluff with a fork and spread onto a large plate or tray to cool completely.

Step 4

Meanwhile, prepare the vegetables by dicing the cucumber and red bell pepper, shredding the carrot, and slicing the green onions. Chop the parsley and mint as well.

Step 5

In a small bowl, whisk together olive oil, lemon juice, cumin, coriander, paprika, turmeric, and black pepper. This will be the dressing for the salad.

Step 6

Once the rice has cooled, transfer it to a large mixing bowl. Add the diced cucumber, shredded carrot, diced bell pepper, green onions, parsley, and mint.

Step 7

Pour the dressing over the rice and vegetables. Toss gently but thoroughly until everything is evenly coated.

Step 8

Fold in the toasted slivered almonds and raisins (or dried cranberries) for a touch of crunch and sweetness.

Step 9

Taste the salad and adjust seasoning if needed. You can add a bit more salt, lemon juice, or spices depending on your preference.

Step 10

Chill the salad in the refrigerator for at least 30 minutes to allow the flavors to meld.

Step 11

Serve the Eastern Rice Salad cold or at room temperature as a delightful side dish or a light main course.

Nutrition Facts

Serving size	1386.9 grams (1386.9g)

Amount per serving	% Daily Value*
Calories	1098

Total Fat 60.20g	77%
Saturated Fat 8.20g	41%
Polyunsaturated Fat 4.00g
Cholesterol 0mg	0%
Sodium 1354mg	59%
Total Carbohydrate 129.40g	47%
Dietary Fiber 16.40g	59%
Total Sugars 46.90g
Protein 21.00g	42%

Vitamin D 0IU	0%
Calcium 408mg	31%
Iron 12mg	67%
Potassium 2205mg	47%

*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: 47.4%

Protein: 7.3%

Carbs: 45.3%