I had never heard of rice salad until I discovered it in Jamie’s Food Revolution: Rediscover How to Cook Simple, Delicious, Affordable Meals by Jamie Oliver (May 19 2009)” (Affiliate link) It’s now a favorite recipe of mine. If I had to describe this in one word, I would say “fresh”. It’s a terrific dish to take to potluck because it can be served at room temperature. I prefer to make it in summer when I have fresh herbs available from my herb garden.
I could not find wild rice for the batch that I prepared in the picture below so I used white. Feel free to play around with the type of rice and vegetable ingredients. If you don’t like bell pepper, you could substitute tomato.
1 and 1/4 cups long grain and wild rice
A few sprigs each of basil, mint and Italian parsley
8 oz roasted red bell peppers (from a jar or deli)
1/2 fresh red chili pepper
1/4 cup lemon dressing (recipe below)
Salt and pepper
Cook rice according to package directions. Drain, if necessary and spread the rice out on to a tray to help it cool quickly. Pick the herbs off the stalks then finely chop. Chop the bell peppers and chili pepper. When your rice has cooled, combine rice, herbs, peppers and the lemon dressing in a large bowl. Zest the lemon over the salad, add salt and pepper then mix to combine. Taste, then adjust as necessary with salt and pepper.
Lemon Jam Jar Dressing
6 tablespoons of extra virgin olive oil
Salt and pepper
Put olive oil into a jam jar (or other small container) with a pinch of salt and black pepper. Squeeze in the juice of the lemon. Put the lid on the jar and shake to mix. Refrigerate unused dressing.