Red Rice Salad

Red Rice Salad

3 Reviews 1 Pic
  • Prep

    30 m
  • Cook

    30 m
  • Ready In

    1 h
ANGEL4LIFE110
Recipe by  ANGEL4LIFE110

“This hearty salad is made with red rice, originally from France. It has an earthy flavor, which goes well with the other robust ingredients.”

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Ingredients

Adjust Servings

Original recipe yields 8 servings

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Directions

  1. Place beets in a saucepan with enough water to cover. Bring to boil, cover, reduce heat and simmer for 20 minutes or until tender. Drain water, and allow beets to cool. Peel and dice.
  2. Meanwhile, pour olive oil, red rice, water, and 1 teaspoon salt into a saucepan; place over medium heat. Bring to a boil; reduce heat to medium low, cover, and simmer gently until the rice is tender and all the water has been absorbed. Remove saucepan from heat, and let rice cool to room temperature.
  3. In a large bowl, mix together beets, kidney beans, bell pepper, onion, radishes, and chives. Season with salt and pepper.
  4. In a medium bowl, whisk together horseradish, mustard, and sugar until well combined. Whisk in red wine vinegar and oil until smooth.
  5. With a fork, fluff rice. Stir into vegetables, and mix with dressing. Cover, refrigerate about 1 hour. Spoon into a large, shallow serving bowl, and garnish with fresh chives.

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Reviews (3)

Rate This Recipe
cmj1969
16

cmj1969

I did not have all the ingredients - I used long grain rice in place of red rice and horseradish sauce in place of the horseradish. I had fresh beets from my garden and was excited to try them - This recipe didn't disappoint. I went easy on the dressing and stored the remainder - I've been able to add additional rice, beans, beets, etc. and more sauce as needed. Very flavorful summer salad. Thanks!

RBG
5

RBG

I made this basically as is with a couple of substitutions with what I had on hand: brown rice, garbanzo beans, and green onions. Colorful and delicious!

Transformed50
1

Transformed50

I was surprised how tasty red rice is, the beets, radishes and kidney beans keep with the color scheme and taste great together. I will make this again, I substituted horseradish mustard for the Dijon mustard and the horseradish. The volume of cooked rice is more than what is needed.

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 311 cal
  • 16%
  • Fat
  • 16.2 g
  • 25%
  • Carbs
  • 35.8 g
  • 12%
  • Protein
  • 5.5 g
  • 11%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 529 mg
  • 21%

Based on a 2,000 calorie diet

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Louisville Rice Salad

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American-Style Red Beans and Rice