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Test Kitchen Approved

Triple Rice Salad with Herbs, Fruits, and Nuts

Recipe By Adapted by Ashlee Redger from Simple Vegetarian Pleasures by Jeanne Lemlin

Prep Time

0 Hours 0 Minutes

Cooking Time

0 Hours 0 Minutes

Recipe By Adapted by Ashlee Redger from Simple Vegetarian Pleasures by Jeanne Lemlin

This citrusy and refreshing salad is a wonderful mix of sweet and savory that pairs perfectly with roasted poultry and green veggies.

Serving Suggestions

Serve alongside roasted chicken and brussels sprouts for a well-balanced and beautiful plate. Also enjoy as a light lunch dish!

Ingredients

0.5 cups wild rice, plus 2 1/2 cups water

0.5 cups brown rice, plus 1 1/2 cups water

0.5 cups basmati rice, plus 1 cup water

1 cups dried cranberries

0.33 cups currants

0.5 cups dried apricots, chopped

0.66 cups Pecan halves, chopped

1 shallot, minced

0.25 cups lemon juice

2 Tbsp. honey

0.33 cups olive oil

3 scallions, thinly sliced

0.5 cups fresh parsley, finely chopped

2 Tbsp. fresh mint, finely chopped



Savory Spice ingredients in this recipe

  • California Basil

    This sweet California basil is widely considered the best-dried basil available mostly due to the advanced dehydration process. We carry two variet...

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  • California Citrus Rub

    When subtracting salt’s flavor enhancement from a blend, we find that one of the easiest ways to add flavor back in is with citrus. Most of our sal...

    View full details

Directions

Rinse each type of rice seperately and place In 3 medium-sized saucepans, with the corresponding amounts of water. Simmer, covered, until each rice has absorbed its water and is tender, stirring occasionally. The basmati will take approximately 10 to 15 min., brown rice will take approximately 20 to 25 min., and wild rice will take approximately 35 min. to 40 min. As rice is cooking, combine dried fruits, pecans, and shallot in a medium-sized bowl. As each rice is finished cooking, pour the hot rice over the mixture and stir once or twice to combine. When all rices are mixed in, cover and set in fridge to chill for 10 to 15 min. In a small bowl, whisk lemon juice, honey, and olive oil together to create a vinaigrette. Stir in scallions and fresh and dried herbs. Pour vinaigrette over rice mixture, stir to combine, and chill for at least 1 hour before serving.