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Roasted Red Pepper Rice Salad

Makes: 12  servings Prep 20 mins Start to Finish 1 hr


  • 1 3/4 teaspoons  salt
  • 2 1/2 cups  mixed rice (such as brown, red and wild rice)
  • 1/3 cup  coarsely chopped fresh flat-leaf parsley
  • 2 roasted red peppers (from a small jar), seeds removed and cut into 1/2-inch dice
  • 3 scallions, thinly sliced
  • 3 tablespoons  red wine vinegar
  • 1 teaspoon  sugar
  • 1/2 teaspoon  freshly ground pepper
  • 1/3 cup  extra-virgin olive oil


1. Bring 5-1/2 cups water in a medium saucepot to a boil; add 1 teaspoon salt. Stir in rice and simmer, covered, until water is absorbed, 25 to 30 minutes. Remove from heat and let stand, covered, 15 minutes. Transfer to a bowl and let cool slightly. Toss in parsley, roasted pepper and scallions, for salad.

2. Whisk together vinegar, sugar, remaining 3/4 teaspoon salt and the pepper in another bowl. Whisk in oil in a slow stream until thickened and emulsified, for vinaigrette. Add to salad and toss to coat. Serve at room temperature. (Can be made ahead. Cover and chill up to 2 days.)

Nutrition Facts

  • Servings Per Recipe 12
  • cal.(kcal)190,
  • Fat, total(g)7,
  • sat. fat(g)1,
  • carb.(g)30,
  • fiber(g)2,
  • pro.(g)4,
  • sodium(mg)313,
  • Percent Daily Values are based on a 2,000 calorie diet