Red Rice Salad

Red Rice Salad

Made  times

"This hearty salad is made with red rice, originally from France. It has an earthy flavor, which goes well with the other robust ingredients."
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.


1 h servings 311 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 311 kcal
  • 16%
  • Fat:
  • 16.2 g
  • 25%
  • Carbs:
  • 35.8g
  • 12%
  • Protein:
  • 5.5 g
  • 11%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 481 mg
  • 19%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  1. Place beets in a saucepan with enough water to cover. Bring to boil, cover, reduce heat and simmer for 20 minutes or until tender. Drain water, and allow beets to cool. Peel and dice.
  2. Meanwhile, pour olive oil, red rice, water, and 1 teaspoon salt into a saucepan; place over medium heat. Bring to a boil; reduce heat to medium low, cover, and simmer gently until the rice is tender and all the water has been absorbed. Remove saucepan from heat, and let rice cool to room temperature.
  3. In a large bowl, mix together beets, kidney beans, bell pepper, onion, radishes, and chives. Season with salt and pepper.
  4. In a medium bowl, whisk together horseradish, mustard, and sugar until well combined. Whisk in red wine vinegar and oil until smooth.
  5. With a fork, fluff rice. Stir into vegetables, and mix with dressing. Cover, refrigerate about 1 hour. Spoon into a large, shallow serving bowl, and garnish with fresh chives.



I did not have all the ingredients - I used long grain rice in place of red rice and horseradish sauce in place of the horseradish. I had fresh beets from my garden and was excited to try them ...

I made this basically as is with a couple of substitutions with what I had on hand: brown rice, garbanzo beans, and green onions. Colorful and delicious!

I was surprised how tasty red rice is, the beets, radishes and kidney beans keep with the color scheme and taste great together. I will make this again, I substituted horseradish mustard for the...

From around the web