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Summer Rice Salad

Summer Rice Salad
Serving Size:
Cooking Time:
Imperial (US)
  • 2 1/2 cups basmati or jasmine rice
  • 4 cups water
  • 1/4 tsp herbes de Provençe
  • 1 tsp Kosher salt
  • 1/2 cup rice vinegar
  • 2 ears of corn, kernels cut off
  • 1/2 cup diced, sweet red pepper
  • 1/2 cup thinly sliced celery
  • 1/2 cup minced red onion
  • 1/4 cup minced Italian parsley
  • 1/2 cup minced fresh basil
  • 1/3 cup avocado oil or very light olive oil
  • salt and pepper to taste
In a covered saucepan, place the water and spices. Heat to boiling and add the rice. Cover and reduce heat to very low. Simmer until just tender, about 15-20 minutes. Immediately turn rice out into large mixing bowl, tossing with mixing spoon to fluff. While rice is cooling, toss frequently to keep clumps from forming.
After about 10 minutes add the rice vinegar and toss again. Let cool completely while you prepare the vegetables.
Fill a small saucepan with water and bring to a boil. Add the corn kernels and simmer gently for about 5 minutes. Corn should still be a little crunchy. Drain completely and set aside to cool.
When the rice is cool, add the cooked corn, all the chopped vegetables, the spices and oil. Toss gently until thoroughly mixed. Taste and adjust for salt.
Let the salad sit for about 20 minutes and taste again. You may want to add a little more rice vinegar or oil, depending on how much was absorbed by the rice and your own personal taste. Remember that when the salad is cold it will need more sharpness from the vinegar.
The salad tastes best when served at room temperature. If you are not going to eat it right away, refrigerate.  Bring the salad out about 30 minutes before serving and toss to mix in the dressing that has fallen to the bottom of the bowl.
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