Rice, Pea, & Parsley Salad

Rice Salad

Try something different this summer: Rice Salad. Served warm or chilled, this is a great addition to an outdoor meal or picnic.


  • 1/2 cup (3.3oz, 95gr) Basmati rice
  • 1 cup (8oz, 240ml) chicken broth
  • 1 cup (5oz, 150gr) frozen peas
  • 2 tbs fresh lemon juice
  • 2 tsp Dijon-style mustard
  • 2 tbs salad olive oil
  • 1 cup (1oz, 25gr) fresh parsley, chopped


  • Cook rice in broth until done, about 16 minutes.
  • 3 minutes before rice is meant to be done, add frozen peas. Rice will finish very quickly.
  • Remove from heat and fluff with a fork.
  • In a bowl large enough for the rice whisk lemon juice and mustard.
  • Slowly add olive oil, whisking until it thickens.
  • Add rice / peas and parsley.
  • Stir well to combine
  • Serve warm or chilled.


Use your favorite fresh herb. We like parsley or basil for this.


Keywords: rice salad, peas, rice & peas

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