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Rice Salad

Rice Salad recipe image
This aromatic Indian-style rice salad offers a comforting yet vibrant twist on traditional side dishes. Infused with the warm, earthy notes of black peppercorns, whole cloves, and crushed green cardamom pods, this dish delivers a complex flavor profile that is both soothing and exciting. The gentle sweetness of caramelized onions balances the pungent spices, while a bay leaf adds a subtle herbal backdrop. Ideal for lunch boxes, picnic spreads, or as a light, flavorful accompaniment to main courses, this vegetarian recipe is simple to prepare using pantry staples. The result is a fragrant, cohesive salad that retains its texture and flavor, making it a reliable favorite for weeknight dinners or casual gatherings.
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 4
Calories: 168.2
Dietary: Gluten-free, Vegetarian
Description
This aromatic Indian-style rice salad offers a comforting yet vibrant twist on traditional side dishes. Infused with the warm, earthy notes of black peppercorns, whole cloves, and crushed green cardamom pods, this dish delivers a complex flavor profile that is both soothing and exciting. The gentle sweetness of caramelized onions balances the pungent spices, while a bay leaf adds a subtle herbal backdrop. Ideal for lunch boxes, picnic spreads, or as a light, flavorful accompaniment to main courses, this vegetarian recipe is simple to prepare using pantry staples. The result is a fragrant, cohesive salad that retains its texture and flavor, making it a reliable favorite for weeknight dinners or casual gatherings.
Ingredients
  • 1 teaspoons Black peppercorns
  • 4 Whole cloves
  • 5 Green cardamom pods, crushed
  • 1 Bay leaf
  • 2 Tablespoons butter
  • 1 Small onion (about 1/4 lb/125 g) ,
Directions
  1. 1
    Rinse rice thoroughly and cook according to package instructions until fluffy and tender; let cool completely.
  2. 2
    Melt butter in a medium skillet over medium heat.
  3. 3
    Add black peppercorns, whole cloves, crushed cardamom pods, and bay leaf to the melted butter; toast for 1-2 minutes until fragrant.
  4. 4
    Add the chopped onion to the skillet and saut&# 195;© until soft and translucent, about 5-7 minutes.
  5. 5
    Remove skillet from heat and discard the bay leaf.
  6. 6
    Transfer the cooled cooked rice into a large mixing bowl.
  7. 7
    Pour the spiced onion and butter mixture over the rice.
  8. 8
    Gently toss everything together to ensure the rice is evenly coated with the spices and butter.
  9. 9
    Let the salad sit for 10 minutes to allow flavors to meld before serving.

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 168.2kcal
% Daily Value *
Total Fat 8.4g13%
Saturated Fat 4.2g22%
Cholesterol 16.1mg6%
Sodium 58.5mg3%
Total Carbohydrate 27.2g10%
Dietary Fiber 9.7g39%
Sugars 3.9g
Protein 3.5g8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: indian, rice, salad, spiced, vegetarian, cardamom, cloves, peppercorns, onion, bay leaf, side dish, lunch, picnic, fragrant, easy, pantry staples, warm spices, healthy, quick, meal prep
Read it online: https://www.chefs-mate.com/recipe/rice-salad-8/