This page requires that scripting be enabled in your browser to function properly. If you need help enabling scripting, please vist our
technical FAQ page.

- - Old-Fashioned Pancakes See how to make classic diner-style pancakes. »
- - Top Grilling Recipes The best of burgers, chicken, and grilled sides. »
- - Grilling for Grads Easy recipes for graduation party success. »
- - Menu Planner A year's worth of menus costs less than one take-out dinner. »

More Recipes Like This
Nutty Wild Rice Salad with Kiwifruit and Red Grapes
Nutty Wild Rice Salad with Kiwifruit and Red Grapes
Mediterranean Rice Salad
American-Style Red Beans and Rice
Nutty Brown Rice Salad
more »
Top Related Articles
How to Cook Rice
Rice
7 Easy Pasta Salad Recipes
Five Steps to Perfect Pasta Salad
Perfect Pasta Salad
Perfect Potato Salad
Salad Dressings
Red Pepper
Fruit Salad Fun
Vegetarian Cuisine
Related Collections
Canned Kidney Beans
Super Foods - Beets
Canned Beans and Peas
Fresh Beets
Mustard

ADVERTISE WITH US

Posted:

| View All »

left

1 of 15

right

Red Rice Salad

By: ANGEL4LIFE110

"This hearty salad is made with red rice, originally from France. It has an earthy flavor, which goes well with the other robust ingredients."

Rate/Review | Read Reviews (2)

Prep Time:
30 Min

Cook Time:
30 Min

Ready In:
1 Hr

Servings (Help)

US Metric Calculate

Original Recipe Yield 8 servings

Ingredients

2 small beets
1 tablespoon olive oil
8 ounces red rice
2 1/2 cups water
1 teaspoon salt
1 (14.5 ounce) can kidney beans, drained and rinsed
1 small red bell pepper, seeded and diced
1 small red onion, finely chopped
7 red radishes, thinly sliced
2 1/2 tablespoons chopped fresh chives
salt and pepper to taste
Dressing:
2 tablespoons horseradish
1 tablespoon Dijon mustard
1 teaspoon sugar
1/4 cup red wine vinegar
1/2 cup extra virgin olive oil

Directions

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.
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.
In a large bowl, mix together beets, kidney beans, bell pepper, onion, radishes, and chives. Season with salt and pepper.
In a medium bowl, whisk together horseradish, mustard, and sugar until well combined. Whisk in red wine vinegar and oil until smooth.
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.