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–+ servings
Flavorful rice and black bean salad with fresh herbs and green onions. Perfect for summer picnics and potlucks.

Mediterranean Rice Salad

Bree Hester
4.50 from 4 votes
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 8 minutes
Total Time 8 minutes
Course Salad
Cuisine American
Servings 8
Calories 119 kcal

Ingredients
  

  • 1 cup basmati rice or any other long grain rice
  • salt
  • 2 1/2 Tablespoons lemon juice
  • 1 teaspoon grated orange zest
  • 2 Tablespoons fresh orange juice
  • 1/4 cup olive oil
  • 1/2 teaspoon cinnamon
  • salt
  • pepper
  • 4 chopped green onions
  • 1/2 cup dried currants
  • 3/4 cup shelled pistachios or almonds or a combination of both
  • 1/4 cup chopped fresh parsley

Instructions
 

  • Toast the rice. Heat a dry pan over medium heat. Add uncooked rice. Toast until the rice becomes opaque and fragrant (1 to 2 minutes).
    Uncooked rice in a black bowl ready for cooking or baking.
  • Cook rice. In a large pot, bring 4 quarts of water to a boil. Add rice and 2 teaspoons of salt. Boil, uncovered, for 8 minutes or until the rice is cooked through and tender. Drain the rice and then spread it onto a lined baking sheet to bring to room temperature.
  • Make dressing. While the rice is cooling, make the dressing. In a small bowl, add olive oil, lemon juice, orange juice/zest, and cinnamon. Whisk until well combined. Add salt and pepper to taste. Stir in pistachios, currants, and some of the parsley and green onions
    Creamy melted butter and spices in a white mixing bowl for baking recipes, ready to combine.
  • Toss salad. In a large bowl, toss together cooled rice and dressing. Let stand for at least 20 minutes. Season to taste, garnish with remaining parsley and green onions, and serve!
    Finely chopped green onions and chopped black olives in white mixing bowl.

Nutrition

Calories: 119kcalCarbohydrates: 14gProtein: 1gFat: 7gSaturated Fat: 1gSodium: 151mgFiber: 1g
Keyword cold rice salad, mediterranean rice salad, rice side dish
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