Cold Rice Salad Recipe Reviews - Allrecipes.com (Pg. 1)
Photo by Nashville Nosher
Reviewed: Oct. 28, 2014
Love this recipe! We have leftover rice quite a bit and this is a great way to use it and leftover veggies in the fridge for weekday lunches. I fried my eggs and chopped them into the salad and accidentally used more vinegar (misread and added a TBSP instead of a tsp…whoops!) and it was delicious. I could see using water chestnuts in this, also, for crunch. My co-workers were all jealous when I told them what it was and were surprised it wasn't takeout. Will definitely make again.
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Photo by Nashville Nosher

Cooking Level: Intermediate

Home Town: Springfield, Tennessee, USA
Living In: Nashville, Tennessee, USA
Reviewed: May 5, 2013
Tried this recipe and found it to be great. I originally made it as written. I also tailored it for an everyday salad by leaving out the chicken. Both ways this is a salad worth the effort of making. I will be using this many times throughout the warmer months.
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Reviewed: Sep. 8, 2012
I really like how the yolks from the hard boiled eggs break down in this to make it a little bit creamy (not really creamy, but I'm using that for lack of the correct word). I replaced the chicken with a can of chick peas to make it vegetarian and diced up a green pepper instead of using the corn because that is what I had on hand. We prefer these kinds of salads with lots of red wine vinegar, so I added quite a bit more than the recipe calls for. I also added some diced up fresh parsley because I wanted to use it up. Delicious! Thank you for sharing!
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Reviewed: Feb. 25, 2011
The vegetables remarkably bring in the flavor with this dish. I doubled the dressing because it was very light otherwise. I also steamed the broccoli for one minute then blanched it in cold water (tastes better than raw broccoli). Refridgerating this for an hour blends the flavors. I added walnuts at the end. I will make this again. Thanks.
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Reviewed: Dec. 10, 2010
I made this with brown rice. I'd never cooked brown rice before, and NOW I know it takes much longer than white. I also just used a bag of frozen broccoli and chopped it up. I made this yesterday and can't stop eating it! Perfect for my husband to bring to work. I will try to freeze individual servings, then at lunch time it will still be cold, but defrosted.
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Photo by Diane Hoffecker

Cooking Level: Intermediate

Home Town: Methuen, Massachusetts, USA
Living In: Phoenix, Arizona, USA
Reviewed: Sep. 9, 2010
i really simplified this recipe b/c i was making it while camping. It's so easy and versatile. i omitted the chicken and egg, but added chopped carrots. i used brown rice (cooked according to the package) and used a low-cal italian dressing instead of the oil/vinegar. it was really tasty and i received many compliments.
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Photo by Renee

Cooking Level: Intermediate

Living In: Monroeville, Pennsylvania, USA

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Reviewed: Aug. 12, 2008
I was very happy with this recipe. I was looking for a well balanced, healthy meal that I could take to work for lunch that I didn't have to worry about heating up. This fit the bill perfectly with lots of protein & veggies. It reminded me of cold fried rice, but without all the oil and fat. The only thing I substituted was brown rice for the white rice. Thanks!
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