I love creating quick and easy meals, especially when I have leftover ingredients on hand. This rice salad was one of those spur-of-the-moment dishes. One day, I had some leftover basmati rice, and my son was hungry, so I quickly tossed together some fresh veggies and herbs. To my surprise, it became an instant hit! Rice salad is perfect for busy days when you want something light but satisfying. Plus, it’s versatile—you can serve it with grilled chicken chops or lamb backstraps marinated with coriander and spices (which I absolutely love with this dish!).
If you’re a fan of easy rice recipes like my Vermicelli Rice or the heartier Red Cabbage Rice with Orzo, this fresh rice salad will fit perfectly into your meal rotation. It’s light, fresh, and comes together quickly, making it an ideal dish for lunch or dinner. Check out my blog post on 9 Delicious Middle Eastern Rice Recipes if you’re looking for more inspiration. This recipe is a kitchen creation born out of everyday moments, just like many other dishes I’ve developed!
Step 1. Cook and Cool the Rice
Rinse the basmati rice under cold water until the water runs clear. Bring a pot of water to a boil and cook the rice according to package instructions (about 15-20 minutes). Once cooked, drain any excess water and spread the rice on a tray to cool completely.
Alternatively use a rice cooker
2. Chop the Vegetables and Herbs
While the rice is cooling, prepare the salad ingredients. Finely chop the spring onions and parsley, then dice the Lebanese cucumber and tomatoes. Set these aside until ready to mix.
Step 3. Assemble and Dress the Salad
Once the rice has cooled, transfer it to a large bowl. Add the chopped spring onions, parsley, cucumber, and tomatoes. Drizzle the olive oil and lemon juice over the top, season with salt and pepper to taste, and gently toss everything together until well combined.
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2 Responses
Did you leave out the chopped bell pepper?
Hi Samia, I put tomatoes in this salad, not peppers but you can absolutely add them.