Cold rice is a versatile and refreshing dish perfect for summer gatherings or a light lunch. Packed with colorful vegetables and a tangy dressing, it offers a delightful mix of flavors and textures.
Vegetable Cold Rice Recipe
Ingredients
- 2 cups whole-grain brown rice
- 1 cup canned chickpeas, rinsed
- 1 cup cherry tomatoes, halved
- 1 small cucumber, diced
- 1/2 cup black olives, sliced
- 1/2 cup corn kernels
- 1/4 cup pickled cucumbers, chopped
- 1 shallot, finely chopped
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons fresh chives, chopped
- 3 tablespoons extra virgin olive oil
- Juice of 1 lemon
- Salt and pepper to taste
Instructions
Step 1: Cook Rice
Cook the brown rice according to package instructions. Once done, let it cool to room temperature.
Step 2: Prepare Salad
In a large bowl, combine the cooled rice with chickpeas, cherry tomatoes, cucumber, black olives, corn kernels, pickled cucumbers, shallot, parsley, and chives.
Step 3: Dress and Serve
Drizzle olive oil and lemon juice over the salad. Season with salt and pepper, then toss everything together until well combined. Refrigerate until ready to serve.
Variations
There are endless ways to customize this salad:
- Substitute different vegetables based on seasonal availability.
- Add crumbled feta or diced avocado for extra creaminess.
- Try different dressings such as a balsamic vinaigrette or a yogurt-based dressing.
Serving Suggestions
This cold rice is perfect as a standalone dish for lunch or as a side for grilled meats or seafood. It’s also great for picnics and potlucks.
Conclusion
Enjoy the freshness and vibrant flavors of this vegetable cold rice, a perfect dish for any occasion during the warm summer months!