READY IN 35 mins

Parsley-Pistachio Rice Salad

Read Reviews (5)

"A healthy, delicious and fresh rice salad for summer flavored with mint and parsley and a light lemon dressing." — Susancrawf

Directions

Combine the rice and water in a small saucepan. Bring to a boil, then reduce the heat to low and simmer until rice has absorbed all of the water, about 20 minutes. Transfer to a bowl and set aside to cool.
In a separate bowl, whisk together the olive oil, lemon juice and mustard. Season with salt and pepper. Pour the dressing over the rice, and stir in the parsley, mint, tomatoes, bell pepper, pistachios and olives.

Kitchen-Friendly View

PREP 15 mins
COOK 20 mins
READY IN 35 mins

Reviews More Reviews

Aug 28, 2008

What a find! This recipe is fantastic! I'm a fan of tabbouleh, and this recipe contains a lot of the ingredients found in that. My plan was to make this for my family, but I just proceeded to eat the entire bowl myself. I made it with plain, long-grain white rice (didn't have basmati). And next time I make it (which will be today), I think I'll omit the olives because as much as I love them, they tended to dominate (rather than compliment) the other flavors in the salad. Adding pistashio nuts is a stroke of genius! Thanks for the great recipe!

—Bzorg

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Aug 07, 2008

I made this recipe for a BBQ at our house this summer and my guests loved it so much I had to make a second batch! I used tomatoes from my garden and the lemon, mint and parsley makes it so fresh-tasting! The olives give it a nice saltiness and the pistachios are crunchy. Loved this recipe. Will definitely use it over and over again.

—lily

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5 Ratings

Aug 31, 2010

Good, but I would up the amount of pistachios because their flavor got lost in the mix.

—BRG

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Oct 23, 2008

I think it is the dressing that I did not like about this recipe. The ingredients are all spot on but the overall flavour did not impress me. Even my husband did not really enjoy this and he likes EVERYTHING.

—jkowal

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Feb 21, 2013

This is good both cold as a salad and warm as a side dish. I think the mustard overshadows the mint, so I might do one or the other. I'll report back after I try it each way. Thanks for sharing!

—BigShotsMom

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Nutrition

Calories
290 kcal
15%

Carbohydrates
25.7 g
8%

Cholesterol
0 mg
0%

Fat
19.8 g
30%

Fiber
2.3 g
9%

Protein
4.5 g
9%

Sodium
292 mg
12%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Parsley-Pistachio Rice Salad

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 290
Calories from Fat: 178

% Daily Value *
Total Fat 19.8g 30 %
Saturated Fat 2.7g 13 %
Cholesterol 0mg 0 %
** Sodium 292mg 12 %
** Potassium 305mg 9 %
Total Carbohydrates 25.7g 8 %
Dietary Fiber 2.3g 9 %
Protein 4.5g 9 %
** Sugars 3g
** Vitamin A 33 %
Vitamin C 65 %
Calcium 4 %
Iron 13 %
** Thiamin 12 %
** Niacin 10 %
** Vitamin B6 14 %
** Magnesium 8 %
** Folate 18 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.