French Rice Salad

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.

Cooking Method: Steaming

Cuisine: French

Courses: Salads

Difficulty: Intermediate

Servings: 4

Calories: 342.5

Dietary: Vegan

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

Cooked rice, cooled
Olive oil
Sliced mushrooms
Garlic, pressed
Green peas
Dried tarragon
Celery, finely diced
Dill
Diced carrots
Vegetable oil
Diced green bell pepper
Lemon juice
Chopped fresh parsley
Marjoram
Salt and freshly ground black pepper

Directions

1
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.
2
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.
3
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.
4
Add the pressed garlic to the skillet with the mushrooms and sauté for 1 minute until fragrant. Remove from heat and let cool slightly.
5
In a large mixing bowl, combine the cooled rice, sautéed mushrooms, diced celery, carrots, green bell pepper, and green peas.
6
In a small bowl, whisk together the olive oil, lemon juice, dried tarragon, dill, marjoram, chopped parsley, salt, and pepper to create the dressing.
7
Pour the dressing over the rice mixture and toss gently but thoroughly until all ingredients are evenly coated.
8
Taste and adjust seasoning with additional salt, pepper, or lemon juice if needed.
9
Cover and refrigerate for at least 30 minutes before serving to allow flavors to meld.

Nutrition Facts

Servings 4 servings

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.

Read it online: https://www.chefs-mate.com/recipe/french-rice-salad/