Hearty Rice Salad Recipe
Hearty Rice Salad Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
I enjoy experimenting with new recipes, and this is one of my creations. I like to serve this salad as a luncheon or light supper dish, accompanied by cold asparagus and pumpernickel rolls.
Recommended: 30 Fall Harvest Salads
MAKES:
10-12 servings
TOTAL TIME:
Prep: 25 min. + chilling Cook: 20 min. + cooling
MAKES:
10-12 servings
TOTAL TIME:
Prep: 25 min. + chilling Cook: 20 min. + cooling

Ingredients

  • 4 cups chicken broth
  • 1-1/2 teaspoons salt
  • 1/4 teaspoon ground turmeric
  • 2 cups uncooked long grain rice
  • 1 cup diced fully cooked ham
  • 5 to 6 green onions, sliced
  • 2 medium carrots, shredded
  • 1/4 cup minced fresh parsley or 1 tablespoon dried parsley flakes
  • 1/2 cup fresh or frozen peas, thawed
  • 1 small sweet red pepper, diced
  • 1 small green pepper, diced
  • 2 tablespoons minced fresh basil or 2 teaspoons dried basil
  • 1/2 cup sliced pimiento-stuffed olives
  • 1/4 teaspoon pepper
  • 1 cup diced Swiss or cheddar cheese
  • 1/3 cup olive oil
  • 3 tablespoons white wine vinegar

Directions

In a large saucepan, bring broth, salt and turmeric to a boil; stir in the rice. Reduce heat; cover and simmer for 20 minutes. Remove from the heat let stand, covered, for 5 minutes or until liquid is absorbed.
Transfer to a large bowl; cool to room temperature. Stir in the next 11 ingredients. If desired, cover and refrigerate for up to 24 hours.
Four hours before serving, combine oil and vinegar; pour over salad and toss well. Serve at room temperature. Yield: 10-12 servings.
Originally published as Hearty Rice Salad in Country Extra September 1996, p49

Nutritional Facts

3/4 cup: 258 calories, 12g fat (3g saturated fat), 16mg cholesterol, 910mg sodium, 30g carbohydrate (2g sugars, 1g fiber), 9g protein.

  • 4 cups chicken broth
  • 1-1/2 teaspoons salt
  • 1/4 teaspoon ground turmeric
  • 2 cups uncooked long grain rice
  • 1 cup diced fully cooked ham
  • 5 to 6 green onions, sliced
  • 2 medium carrots, shredded
  • 1/4 cup minced fresh parsley or 1 tablespoon dried parsley flakes
  • 1/2 cup fresh or frozen peas, thawed
  • 1 small sweet red pepper, diced
  • 1 small green pepper, diced
  • 2 tablespoons minced fresh basil or 2 teaspoons dried basil
  • 1/2 cup sliced pimiento-stuffed olives
  • 1/4 teaspoon pepper
  • 1 cup diced Swiss or cheddar cheese
  • 1/3 cup olive oil
  • 3 tablespoons white wine vinegar
  1. In a large saucepan, bring broth, salt and turmeric to a boil; stir in the rice. Reduce heat; cover and simmer for 20 minutes. Remove from the heat let stand, covered, for 5 minutes or until liquid is absorbed.
  2. Transfer to a large bowl; cool to room temperature. Stir in the next 11 ingredients. If desired, cover and refrigerate for up to 24 hours.
  3. Four hours before serving, combine oil and vinegar; pour over salad and toss well. Serve at room temperature. Yield: 10-12 servings.
Originally published as Hearty Rice Salad in Country Extra September 1996, p49

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