Spring Vegetable Rice Salad

May  9, 2011
7 Ratings
  • Serves 2-4 people depending on hunger
Author Notes

Farmers market is why I love cooking so much, and at the end of the week, I love to dig through the fridge and make my best meal from everything that is left, from that my addiction to Rice Salad started... —Jessica's Stomach

What You'll Need
  • cilnatro
  • parsley
  • mint
  • orange tomatoes
  • avocado
  • spring onions
  • asparagus
  • english peas
  • oranges
  • blood oranges
  • lemon
  • white carrots
  • olive oil
  • salt and pepper
  • basmati rice
  1. The best is is you have some basmati rice left over from a previous meal, but if you dont, make 2 cups of basmati rice and place in the fridge so it's cooled. Making the perfect rice is a science. I use 1 and 2/3 cup of water, to each cup of rice. Rinsing the rice until it is completely clean is very important. put the rice and the water in a pot. Make a whole in the middle with a spoon pushing the rice out to the sides. and pour salt in the whole you've created. Turn the heat on medium. Once the water come to s simmer put the lid on and cook for 11 minutes. Once the 11 minutes is up, leave the lid on, turn the heat off and let sit for atleast 10 minutes or so. Rice will be nice and fluffy.
  2. Take all the vegetables and dice them up, although with the carrots I like to take a peeler and just make paper thin slices. The ingredients listed above is my favorite combo, but the great thing about this recipe is that you can use whatever you have left in your fridge.
  3. Take the cold rice out of the fridge and mix in all your vegetables. Juice a lemon and pour over the top, mixing in thoroughly. Drizzle olive oil over the top doing the same thing. Adding salt, and fresh cracked pepper over the top. Sometimes i like to sprinkle a little cayenne as well.
  4. Enjoy!

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