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


  • 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
Cold Rice with Fresh Vegetables


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.


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.


Enjoy the freshness and vibrant flavors of this vegetable cold rice, a perfect dish for any occasion during the warm summer months!