A healthy, delicious and fresh rice salad for summer flavored with mint and parsley and a light lemon dressing.

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Recipe Summary

prep:
15 mins
cook:
20 mins
total:
35 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine the rice and water in a small saucepan. Bring to a boil, then reduce the heat to low and simmer until rice has absorbed all of the water, about 20 minutes. Transfer to a bowl and set aside to cool.

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  • In a separate bowl, whisk together the olive oil, lemon juice and mustard. Season with salt and pepper. Pour the dressing over the rice, and stir in the parsley, mint, tomatoes, bell pepper, pistachios and olives.

Nutrition Facts

290 calories; protein 4.5g 9% DV; carbohydrates 25.7g 8% DV; fat 19.8g 30% DV; cholesterolmg; sodium 195.1mg 8% DV. Full Nutrition

Reviews (5)

Read More Reviews

Most helpful positive review

Rating: 5 stars
08/28/2008
What a find! This recipe is fantastic! I'm a fan of tabbouleh and this recipe contains a lot of the ingredients found in that. My plan was to make this for my family but I just proceeded to eat the entire bowl myself. I made it with plain long-grain white rice (didn't have basmati). And next time I make it (which will be today) I think I'll omit the olives because as much as I love them they tended to dominate (rather than compliment) the other flavors in the salad. Adding pistashio nuts is a stroke of genius! Thanks for the great recipe! Read More
(8)

Most helpful critical review

Rating: 3 stars
08/31/2010
Good but I would up the amount of pistachios because their flavor got lost in the mix. Read More
(3)
5 Ratings
  • 5 star values: 2
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
08/28/2008
What a find! This recipe is fantastic! I'm a fan of tabbouleh and this recipe contains a lot of the ingredients found in that. My plan was to make this for my family but I just proceeded to eat the entire bowl myself. I made it with plain long-grain white rice (didn't have basmati). And next time I make it (which will be today) I think I'll omit the olives because as much as I love them they tended to dominate (rather than compliment) the other flavors in the salad. Adding pistashio nuts is a stroke of genius! Thanks for the great recipe! Read More
(8)
Rating: 5 stars
08/07/2008
I made this recipe for a BBQ at our house this summer and my guests loved it so much I had to make a second batch! I used tomatoes from my garden and the lemon mint and parsley makes it so fresh-tasting! The olives give it a nice saltiness and the pistachios are crunchy. Loved this recipe. Will definitely use it over and over again. Read More
(4)
Rating: 3 stars
08/31/2010
Good but I would up the amount of pistachios because their flavor got lost in the mix. Read More
(3)
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Rating: 4 stars
10/23/2008
I think it is the dressing that I did not like about this recipe. The ingredients are all spot on but the overall flavour did not impress me. Even my husband did not really enjoy this and he likes EVERYTHING. Read More
(2)
Rating: 4 stars
02/21/2013
This is good both cold as a salad and warm as a side dish. I think the mustard overshadows the mint so I might do one or the other. I'll report back after I try it each way. Thanks for sharing! Read More