Rating: 4.5 stars
10 Ratings
  • 5 star values: 6
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

A delicious cold rice salad recipe given to me by my sister who lived in Louisville, Kentucky for many years. It's one of my favorite side dishes in the spring and summer. This is a very flexible recipe. You can substitute any fresh herbs you have on hand for the chives and tarragon, vary the nuts used, use golden raisins or dark. We've made this recipe many different ways and I've yet to discover a variation we didn't like!

Recipe Summary

prep:
20 mins
cook:
20 mins
additional:
1 hr 30 mins
total:
2 hrs 10 mins
Servings:
6
Yield:
6 servings
Advertisement

Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Bring rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes.

    Advertisement
  • Let rice cool for at least 30 minutes, stirring several times as it cools. Transfer to a large salad bowl.

  • Mix vegetable oil, lemon juice, wine vinegar, sugar, chives, tarragon, and salt together in a bowl until the sugar and salt have dissolved.

  • Pour dressing over the cooled rice and stir to combine.

  • Mix your choice of slivered almonds, raisins, mandarin orange segments, onion, celery, bell pepper, and peas into the rice mixture and lightly toss to combine.

  • Cover salad and refrigerate until chilled, at least 1 hour.

Cook's Note:

Use your favorite color of bell pepper; use at least 2 of the optional ingredients.

Nutrition Facts

400 calories; protein 5.6g; carbohydrates 44.2g; fat 23.1g; sodium 224.5mg. Full Nutrition
Advertisement

Reviews (9)

Most helpful positive review

Rating: 5 stars
08/29/2013
Great alternative for a nice salad. I used apples and dried cranberries as I had no mandarin oranges or raisins in the house. Served it with cinnamon rubbed chicken and some sauted zucchini. Made for a wonderful light summer meal. Read More
(7)

Most helpful critical review

Rating: 3 stars
09/01/2016
Used a mix of brown rices wild and white.Added an Asian pear and red grapes and onion. This has possibilities of being great by doing a more flavorful dressing. Might try an Asian type of dressing next time using soy sauce and sesame oil. An excellent way to use leftover rice. Read More
10 Ratings
  • 5 star values: 6
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
08/29/2013
Great alternative for a nice salad. I used apples and dried cranberries as I had no mandarin oranges or raisins in the house. Served it with cinnamon rubbed chicken and some sauted zucchini. Made for a wonderful light summer meal. Read More
(7)
Rating: 4 stars
06/01/2012
This is a nice light side dish. Added peas red onion red pepper and mango. Served with salmon. Very nice Read More
(5)
Rating: 5 stars
02/28/2013
I really liked this rice salad! I used my lemon olive oil for the oil but then later I was thinking that my blood orange olive oil would have made it even better---so next time. I chose to use red onion slivered almonds red bell pepper and celery for dinner tonight. When I eat the leftovers for lunch tomorrow I'll add some golden raisins. This has all kinds of possibilities and that's my favorite thing about this recipe! Thanks! Read More
(4)
Advertisement
Rating: 4 stars
01/26/2015
I think this is my new go to recipe for when I have leftover rice to use up. Easy versatile and tasty. This time I used white vinegar instead of wine (cause I mis-read directions) dried herbs d' provence instead of tarragon (personal preference) peas mandarines and raisins. I'll report back on my favorite variations after I've made this a few times. Read More
(2)
Rating: 5 stars
09/03/2015
Excellent so light and flavorful. One major change - the oil can be reduced by half. I omitted raisins and peas and used red onion. Read More
Rating: 4 stars
10/26/2015
Really good. I substituted with sunflower seeds and added sweet peppers. Quick and easy. Read More
Advertisement
Rating: 5 stars
07/25/2015
Made this for a family dinner and everyone loved it and wanted the recipe. I added toasted almonds raisins peas bell pepper and onion. Thanks for sharing the recipe! Read More
Rating: 3 stars
09/01/2016
Used a mix of brown rices wild and white.Added an Asian pear and red grapes and onion. This has possibilities of being great by doing a more flavorful dressing. Might try an Asian type of dressing next time using soy sauce and sesame oil. An excellent way to use leftover rice. Read More
Rating: 5 stars
07/14/2019
I used garden peas celery red pepper red onion and shredded carrots. I added a bit more sugar as I increased the size for a pot luck. It is delicious! Read More