Italian Rice Salad | Midwest Living

Italian Rice Salad

Italian Rice Salad

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  • Makes: 6 servings
  • Prep 30 mins
  • Chill 1 hr

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Fragrant, nutty-tasting basmati rice mixed with artichoke hearts, sweet peppers, raisins, and capers creates this flavorful side dish.


  • Garlic Vinaigrette (recipe follows)
  • 3 cups cooked, slightly warm basmati rice*
  • 1 cup chopped red, green and/or orange sweet pepper
  • 1 6 - ounce jar quartered marinated artichoke hearts, drained
  • 1/3 cup chopped red onion
  • 1/4 cup raisins
  • 2 tablespoons drained capers
  • Organic mixed salad greens, mesclun or torn romaine
  • Fresh basil leaves (optional)


  1. Prepare the Garlic Vinaigrette; set aside.
  2. In a large bowl, combine rice, sweet pepper, artichokes, red onion, raisins, and capers. Stir vinaigrette and drizzle over rice mixture; toss gently to coat. Cover and chill for at least 1 hour or up to 24 hours. Serve rice salad on a bed of salad greens. If you like, garnish with basil.


  • To cook rice, place 1 cup uncooked basmati or long grain white rice in a fine mesh sieve. Run cool water over the rice for several minutes; drain well. In a medium saucepan, bring 2 cups water to boiling. Slowly add rice and return to boiling; reduce heat. Simmer, covered, for 15 to 20 minutes or until liquid is absorbed and rice is tender. Remove from heat and let cool about 15 minutes. Makes 3 cups.

Garlic Vinaigrette


  • 1/2 cup canola oil or safflower oil
  • 1/3 cup snipped fresh Italian (flat-leaf) parsley
  • 1/4 cup white wine vinegar
  • 3 tablespoons snipped fresh dill or 2 teaspoons dried dillweed
  • 1 teaspoon sea salt
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon snipped fresh basil or 1/4 teaspoon dried basil, crushed
  • 1 teaspoon snipped fresh oregano or 1/4 teaspoon dried oregano, crushed
  • 2 cloves garlic, minced


  1. In a small bowl, whisk together oil, parsley, vinegar, dill, sea salt, black pepper, basil, oregano, and garlic. Use immediately or cover and store in the refrigerator for up to 3 days. Makes about 3/4 cup.

Nutrition Facts

(Italian Rice Salad)

Servings Per Recipe 6, fiber (g) 2, sodium (mg) 447, sugar (g) 5, Potassium (mg) 357, calcium (mg) 61, iron (mg) 1, vit. A (IU) 1555, carb. (g) 33, vit. C (mg) 46, Fat, total (g) 20, Thiamin (mg) 0, pro. (g) 4, Riboflavin (mg) 0, chol. (mg) 0, cal. (kcal) 325, Niacin (mg) 2, sat. fat (g) 1, Monounsaturated fat (g) 12, Pyridoxine (Vit. B6) (mg) 0, Polyunsaturated fat (g) 5, Folate (µg) 60, Cobalamin (Vit. B12) (µg) 0

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