Red Rice Salad Recipe


Difficulty LevelEasyHealth IndexAverage
DishMain Ingredient
Interest Group


 Olive oil1 Tablespoon
 Red rice7 Ounce (200 Grams)
 Water1 Pint (600 Milliliter)
 Canned red kidney beans14 Ounce, drained, rinsed (400 Grams)
 Red pepper1 Small, deseeded and diced
 Red onion1 Small, finely chopped
 Cooked beetroots2 Small, peeled and diced (Not In Vinegar)
 Red radishes8 , thinly sliced
 Chopped fresh chives3 Tablespoon
 Fresh chives2 (For Garnish)
For hot dressing
 Horseradish2 Tablespoon
 Dijon mustard1 Tablespoon
 Sugar1 Teaspoon
 Red wine vinegar2 Fluid Ounce (50 Milliliter)
 Extra virgin olive oil4 Fluid Ounce (125 Milliliter)
 Salt To Taste
 Pepper To Taste


1. Put the olive oil and red rice in a heavy saucepan and place over a medium heat. Add the water and 1 teaspoon of salt. Bring to the boil, lower the heat, cover and simmer until the rice is tender and all the water has been absorbed. (There are several varieties of red rice, which differ in cooking times, so follow the packet instructions.) Remove the pan from the heat and set aside to cool to room temperature (do not leave the rice at room temperature for too long, however, or harmful bacteria will develop).
2. To make the dressing, put the horseradish, Dijon mustard and sugar into a small bowl and whisk thoroughly. Whisk in the red wine vinegar, then gradually whisk in the oil until smooth.
3. In a large bowl, combine the kidney beans, red pepper, onion, beetroots, radishes and chives and toss together. Season with salt and pepper to taste.
4. Using a fork, fluff the rice into the bowl with the vegetables. Pour over the dressing and toss well. Cover and leave the salad to stand for 1 hour. Spoon into a large, shallow serving bowl, garnish with fresh chives and serve immediately.