This French-inspired rice salad is a delightful departure from heavy, mayo-based sides. It features fluffy cooked rice tossed with earthy sautéed mushrooms, sweet green peas, and crisp celery. The dressing is bright and aromatic, relying on olive oil, fresh lemon juice, and a blend of dried tarragon and dill for that classic Provencal flair. ItâÂÂs light yet satisfying, making it an excellent choice for warm-weather lunches, picnic spreads, or as a refreshing side to grilled meats or fish. The flavors meld beautifully as the salad chills, so it actually tastes better if prepared a few hours in advance. ItâÂÂs a simple, elegant dish that feels sophisticated but comes together with pantry staples.
French Rice Salad
Description
This French-inspired rice salad is a delightful departure from heavy, mayo-based sides. It features fluffy cooked rice tossed with earthy sautéed mushrooms, sweet green peas, and crisp celery. The dressing is bright and aromatic, relying on olive oil, fresh lemon juice, and a blend of dried tarragon and dill for that classic Provencal flair. It's light yet satisfying, making it an excellent choice for warm-weather lunches, picnic spreads, or as a refreshing side to grilled meats or fish.Ingredients
Directions
-
Bring a large pot of salted water to a boil and cook rice according to package instructions until tender. Drain well and spread on a baking sheet to cool completely to room temperature.
-
While the rice cools, wash and finely dice the celery, carrots, and green bell pepper. Press the garlic clove through a garlic press or mince finely.
-
Heat the vegetable oil in a large skillet over medium-high heat. Add the sliced mushrooms and cook for 5-7 minutes until browned and any released liquid has evaporated.
-
-
-
In a small bowl, whisk together the olive oil, lemon juice, dried tarragon, dill, marjoram, chopped parsley, salt, and pepper to create the dressing.
-
Pour the dressing over the rice mixture and toss gently but thoroughly until all ingredients are evenly coated.
-
Taste and adjust seasoning with additional salt, pepper, or lemon juice if needed.
-
Cover and refrigerate for at least 30 minutes before serving to allow flavors to meld.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 342.5kcal
- % Daily Value *
- Total Fat 1.3g2%
- Saturated Fat 0.2g1%
- Cholesterol 0.0mg0%
- Sodium 60.6mg3%
- Total Carbohydrate 71.7g24%
- Dietary Fiber 8.3g34%
- Sugars 10.3g
- Protein 11.3g23%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: This salad keeps well in the refrigerator for up to 3 days. Store in an airtight container. The flavors often improve after sitting for a few hours or overnight.
Substitutions: Fresh tarragon and dill can be used instead of dried; use 1 tablespoon of fresh herbs for every 1 teaspoon of dried. You can also swap green peas with edamame or corn for a different texture.
Variations: Add hard-boiled eggs, cooked chicken, or tuna for a heartier main-course salad. For a creamy version, mix in a few tablespoons of vegan mayonnaise or yogurt.
Tip: Ensure the rice is completely cool before adding the dressing to prevent it from becoming mushy. If using leftover rice, fluff it with a fork first.
