Chopped Glass Rice Salad Recipe
Recipe information
Make Chopped Glass Rice Salad in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
Salad Base
Vegetables
Dressing
Garnish
Cooking the Rice
1. Rinse the Rice
Begin by rinsing the long-grain white rice under cold water in a fine mesh strainer until the water runs clear.
2. Cook the Rice
In a medium saucepan, combine the rinsed rice and water. Bring to a boil over medium-high heat, then reduce the heat to low. Cover and simmer for 15-20 minutes, or until the rice is tender and the water is absorbed. Remove from heat and let it sit covered for 5 minutes.
3. Fluff the Rice
After resting, fluff the rice with a fork and set aside to cool completely.
Preparing Vegetables
4. Chop the Vegetables
While the rice is cooling, chop the cucumber, red bell pepper, carrot, and green onions into small, bite-sized pieces.
Making the Dressing
5. Combine Dressing Ingredients
In a small bowl, whisk together the olive oil, red wine vinegar, honey, salt, black pepper, and dried oregano until emulsified.
Assembling the Salad
6. Mix the Salad
In a large bowl, combine the cooled rice, chopped vegetables, and dressing. Toss gently to combine all ingredients.
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