Include in Print View:

Minted Rice Salad

Minted Rice Salad recipe image
This refreshing Minted Rice Salad is the ultimate light and flavorful side dish for warm weather gatherings. The combination of tender orzo and nutty wild rice provides a perfect base for the bright, herbal dressing made with fresh mint and white wine vinegar. Crisp vegetables and toasted walnuts add delightful texture and crunch to every bite. It&# 226;ÂÂs a versatile vegan recipe that works equally well as a standalone lunch, a picnic staple, or a complementary side to grilled meats and fish. Simple to prepare with pantry staples, this salad tastes even better after chilling, allowing the flavors to meld beautifully.
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 8
Calories: 198.9
Dietary: Gluten-free, Vegan, Vegetarian
Description
This refreshing Minted Rice Salad is the ultimate light and flavorful side dish for warm weather gatherings. The combination of tender orzo and nutty wild rice provides a perfect base for the bright, herbal dressing made with fresh mint and white wine vinegar. Crisp vegetables and toasted walnuts add delightful texture and crunch to every bite. It&# 226;€™s a versatile vegan recipe that works equally well as a standalone lunch, a picnic staple, or a complementary side to grilled meats and fish. Simple to prepare with pantry staples, this salad tastes even better after chilling, allowing the flavors to meld beautifully.
Ingredients
  • 3 cups orzo rice, cooked al dente
  • 2 cups cooked wild rice
  • 1/4 cup olive oil
  • 1/4 cup white wine vinegar
  • 1 bunch fresh mint leaves, rinsed and chopped
  • 1 cup mixed chopped vegetables (e.g., bell peppers, cucumbers)
  • 1/2 cup chopped walnuts
  • Salt and pepper to taste
Directions
  1. 1
    Cook orzo according to package directions until al dente, then drain and rinse with cold water to stop the cooking process.
  2. 2
    In a small bowl, whisk together the olive oil, white wine vinegar, and chopped mint leaves to create the dressing.
  3. 3
    Season the dressing with salt and black pepper to taste.
  4. 4
    In a large mixing bowl, combine the warm orzo, cooked wild rice, chopped vegetables, and walnuts.
  5. 5
    Pour the mint dressing over the rice mixture and toss gently until all ingredients are evenly coated.
  6. 6
    Serve the salad at room temperature or chill in the refrigerator for 30 minutes before serving.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 198.9kcal
% Daily Value *
Total Fat 22.5g35%
Saturated Fat 3.4g17%
Cholesterol 0.0mg0%
Sodium 0.0mg0%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 0.0g0%

* 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

For best flavor, allow the salad to rest for at least 30 minutes after mixing to let the mint infuse the rice.

You can substitute the mixed vegetables with whatever seasonal produce you have on hand, such as cherry tomatoes, red onion, or carrots.

Toast the walnuts in a dry skillet over medium heat for 2-3 minutes before adding them to enhance their crunch and flavor.

This salad keeps well in the refrigerator for up to 3 days. Add a splash of vinegar or oil if it seems dry before serving.

Keywords: mint, rice salad, orzo, wild rice, vegan, healthy, light, fresh, herbs, walnuts, picnic, lunch, side dish, gluten free option, summer salad, make ahead, vegetarian, crunchy, vinegar dressing, international, easy
Read it online: https://www.chefs-mate.com/recipe/minted-rice-salad/