Rice Salad
A vibrant and nutritious rice salad combining fluffy rice with colorful vegetables and fresh herbs, perfect for summer meals or as a side dish.
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Servings: 4 servings
Calories: 250kcal
Ingredients
- 1 cup rice
- 2 cups water
- 1 cucumber chopped
- 1 bell pepper chopped
- 1 cup cherry tomatoes halved
- 1/4 cup red onion finely chopped
- 1/4 cup fresh cilantro chopped
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- Salt and pepper to taste
Instructions
- Rinse the rice under cold water until the water runs clear.
- In a pot, combine the rinsed rice with water and a pinch of salt.
- Bring the water to a boil, then reduce heat, cover, and simmer for 15 minutes.
- Remove from heat and let it sit covered for 5 minutes.
- Fluff the rice with a fork and let it cool completely.
- Chop the cucumber, bell pepper, and cherry tomatoes.
- In a large bowl, combine the cooled rice and chopped vegetables.
- Drizzle with olive oil and lemon juice.
- Season with salt and pepper, then toss gently to combine.
- Serve chilled or at room temperature.
Nutrition
Calories: 250kcal | Carbohydrates: 45g | Protein: 5g | Fat: 8g | Fiber: 3g