Vegetable-Rice Salad

This Vegetable-Rice Salad offers a crisp, refreshing take on a classic British side dish. The combination of fluffy cooked rice and cool, juicy cucumber creates a perfect balance of textures. It is light yet satisfying, making it an ideal choice for warm-weather lunches, picnic baskets, or as a healthy accompaniment to grilled meats. The simplicity of the ingredients allows the natural flavors to shine through. This dish is easy to prepare and can be served chilled or at room temperature. It is a reliable recipe for busy weeknights or casual gatherings where you want something fresh and vibrant on the table.

Cuisine: British

Courses: Salads

Difficulty: Intermediate

Servings: 6

Calories: 153.8

Dietary: Diabetic, Gluten-free, Vegan, Vegetarian

Description

This Vegetable-Rice Salad offers a crisp, refreshing take on a classic British side dish. The combination of fluffy cooked rice and cool, juicy cucumber creates a perfect balance of textures. It is light yet satisfying, making it an ideal choice for warm-weather lunches, picnic baskets, or as a healthy accompaniment to grilled meats. The simplicity of the ingredients allows the natural flavors to shine through. This dish is easy to prepare and can be served chilled or at room temperature. It is a reliable recipe for busy weeknights or casual gatherings where you want something fresh and vibrant on the table.

Ingredients

1 1/4 cup Rice, regular; uncooked
1 Cucumber; peeled and chopped

Directions

1
Rinse the uncooked rice under cold water until the water runs clear, then cook according to package instructions until tender and fluffy.
2
Spread the cooked rice out on a large baking sheet or tray to cool quickly to room temperature.
3
While the rice cools, peel the cucumber and chop it into small, bite-sized dice.
4
Once the rice is completely cool, transfer it to a large mixing bowl.
5
Add the chopped cucumber to the bowl with the rice.
6
Gently toss the ingredients together until evenly distributed.
7
Cover and refrigerate for at least 20 minutes before serving to enhance the flavor.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 153.8kcal

% Daily Value *
Total Fat 7.0g11%
Saturated Fat 4.2g22%
Cholesterol 17.6mg6%
Sodium 8.6mg1%
Total Carbohydrate 22.1g8%
Dietary Fiber 0.3g2%
Sugars 1.0g
Protein 2.6g6%

* 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 results, ensure the rice is completely cooled before adding the cucumber to prevent wilting and sogginess.

This salad is best served chilled. It can be stored in an airtight container in the refrigerator for up to 2 days.

To add more flavor, consider adding a simple vinaigrette made with olive oil, lemon juice, salt, and pepper, though this base recipe is designed to be light and unadorned.

Keywords: rice salad, cucumber, british, vegan, healthy, light, picnic, side dish, fresh, vegetables, easy, summer, lunch, grain bowl

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