This refreshing Rice Salad is a delightful twist on traditional pasta salads, offering a lighter yet satisfying option for warm weather gatherings. The dish combines fluffy cooked rice with crisp, thinly sliced zucchini and sweet red capsicum, all tossed in a creamy dressing made from sour cream. Hard-boiled eggs add protein and richness, while finely chopped onion and crushed garlic provide a subtle aromatic kick. The result is a texturally diverse salad that is both creamy and crunchy. It’s perfect for picnic baskets, potlucks, or as a colorful side dish for summer barbecues. The flavors meld beautifully as it chills, making it an excellent make-ahead meal that tastes even better the next day.
Rice Salad
Description
This refreshing Rice Salad is a delightful twist on traditional pasta salads, offering a lighter yet satisfying option for warm weather gatherings. The dish combines fluffy cooked rice with crisp, thinly sliced zucchini and sweet red capsicum, all tossed in a creamy dressing made from sour cream. Hard-boiled eggs add protein and richness, while finely chopped onion and crushed garlic provide a subtle aromatic kick. The result is a texturally diverse salad that is both creamy and crunchy. It&# 226;ÂÂs perfect for picnic baskets, potlucks, or as a colorful side dish for summer barbecues. The flavors meld beautifully as it chills, making it an excellent make-ahead meal that tastes even better the next day.Ingredients
Directions
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Cook the rice according to package instructions, then spread it out on a tray to cool completely to room temperature.
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Hard-boil the eggs by placing them in a pot of water, bringing to a boil, then simmering for 10 minutes. Cool in ice water, peel, and chop into bite-sized pieces.
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In a large mixing bowl, combine the cooled rice, chopped onion, crushed garlic, sliced zucchini, and sliced red capsicum.
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In a separate small bowl, whisk together the sour cream and vegetable oil until smooth.
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Pour the dressing over the rice and vegetable mixture, tossing gently to coat everything evenly.
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Fold in the chopped hard-boiled eggs and half of the grated parmesan cheese. Season with salt and pepper to taste.
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Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld.
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Serve the rice salad on a bed of mixed salad leaves, sprinkling with the remaining parmesan cheese before serving.
Nutrition Facts
Servings 4 servings
- Amount Per Serving
- Calories 160.0kcal
- % Daily Value *
- Total Fat 4.9g8%
- Saturated Fat 3.1g16%
- Cholesterol 13.2mg5%
- Sodium 10.4mg1%
- Total Carbohydrate 29.0g10%
- Dietary Fiber 0.5g2%
- Sugars 27.2g
- Protein 1.3g3%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
