Rice Salad
📜 Collection: Dwayne Collection | ✍️ Attribution: Unattributed | 📂 Category: Salads A refreshing and simple cold rice salad tossed with peas, cucumbers, fresh herbs, and a zesty Italian dressing. Best assembled while the rice is still hot to maximize flavor absorption.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 15 mins | 20 mins | 1 hour | 6 servings |
🔪 Key Equipment
- Saucepan
- Mixing bowl
- Chef’s knife
- Cutting board
Ingredients
Salad Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| As desired | Rice | cooked hot |
| As desired | Peas | cooked |
| To taste | Cucumbers | diced |
| To taste | Chives | chopped |
| To taste | Parsley | chopped |
| 1 cup | Italian Dressing |
Instructions
Step 1: Prep and Combine
- Cook the rice and peas in a saucepan until tender and steaming hot.
- Add the cooked peas to the hot rice in a large mixing bowl.
- While the mixture is still hot, add the diced cucumbers, chopped chives, parsley, and 1 cup Italian dressing.
- Toss thoroughly until the rice absorbs the 1 cup Italian dressing and the salad is evenly coated. Let cool, then chill before serving.
💡 Make-Ahead & Storage: This salad is best made a few hours ahead to let the flavors meld. Cover and refrigerate for up to 3 days, tossing with a splash of extra dressing if it dries out.
Original Recipe Scan
