Rice Salad

  • Prep Time: 30 mins
  • Total Time: 30 mins
  • Servings: 8
  • About This Recipe

    “This is always a hit at potlucks.”

    Ingredients

  • 1cuprice
  • 1cupchopped celery
  • 1/2 cupchopped onion
  • 1/2 cupcanned peas
  • 1/2 cupcanned corn
  • Dressing

  • 1/4 cupoil
  • 1tablespoonsoy sauce
  • 1teaspooncurry powder
  • 1teaspoonsugar
  • 1teaspoonvinegar
  • 1/3 cupalmonds, chopped
  • Directions

  • Cook 1 cup of rice in slightly salted water.
  • Cool.
  • Add the vegetables.
  • Mix together and add the dressing ingredients.
  • Mix and refrigerate for at least 1 hour.
  • Just before serving, add almonds.
  • Reviews

  • “Delicious! I served it at a dinner party and got loads of compliments. The women all wanted the recipe. Enjoy!!”

  • “Yummy salad!I did double the dressing and added just a bit more sugar.Used 1 cup of frozen peas just brought to a boil (left out the corn). We like dark balsamic vinegar and a vegetable oil in the dressing.I’m serving this to my gourmet brother-inlaw! “

  • “I added just a touch of sesame oil. Delicious. Thank-you!”

  • “This was a good recipe! I 1/2’d the rice mixture and kept dressing at full amount. Next time, I think, I’ll reduce the oil amount. It felt just a bit oily to us, but I will definitely use the recipe again! Thanks for sharing!”

  • “We found this to be a bit bland. I doubled this and used a mixture of brown rice and white rice (cooked separately) and a 15 oz can of peas and a 15 oz can of corn. (I did not measure the peas and corn). Ultimately the kids ate small second helpings with some leftover Recipe #33113 mixed in. I guess the rice/veggie combo was a winner, anyway. I did forget to add the almonds when I served this.”

  • “Very good!!I left out the almonds since I had none and like some others used red sweet peppers instead of celery.Used balsamic vinegar.I used frozen peas and added cilantro.We all liked this.”

  • “my mom made this and said it went over well at a potluck.”

  • “Thanks for a great recipe. All my guests loved it! A definite keeper!Very quick, easy and yummo!”

  • “I really like this salad, but I cut way down on the onion, as even though I didn’t use the full amount the first time I made it, I still found it to be overpowering. The last time I made this I used about a 1/4 cup sliced green onion in a double recipe, and it was fine. I use half brown and half white rice and uncooked frozen peas and corn; it comes out with a yummy chewy texture along with the almonds.”

  • “This didn’t work for me. it tasted like a strange combination of ingridients. I used brown rice, may be that was the problem.”

  • “Liked it for the most part but did not like the cold oily residue(used canola) on the rice. All in all the flavor was good though. This is a recipe worth playing with. Thanks!”

  • “This is an excellent salad, so quick & easy to make, especially using leftover rice! Having said that, I wasn’t sure how 1 cup of uncooked rice equated to cooked rice. I used 3 cups of my favourite “Dainty Time-Wise” brown rice which doesn’t go mushy when cooked like some brown rices. After adding frozen peas & corn and spring onions, I needed to double the dressing. It is definitely comparable to fried rice and I’ll add some chopped egg next time. Thanx Mirj!”

  • “This was absolutely delicious!!!I added a secret ingredient…egg…I will definitely make this again…WOW!”

  • “This was really good!Kind of like cold fried rice.I started off with cooked long grain, brown rice.Then, I used 1/2 red onion and half scallions.I also used fresh, chopped snap peas in place of the canned, and no corn.I also used a full T. of vinegar, and 2 T. of the soy sauce.Then,tossed in about 1/2 c. candied almonds I had on hand.I would think cashews would be really good!I think I will add a grated carrot, or two next time.”

  • “I was afraid this was going to be just one simple rice dish, and that maybe my family wouldn’t really care for.Well let me tell they loved it!It was so easy to put together with great taste.This would be a great dish to make for party’s where you have to serve lots of people.Because it easy and cheap 🙂 Thank you very much for this dish.”

  • “This is excellent and a great make ahead recipe.I had a group of fussy guests for dinner over the holidays and everyone loved this salad. The ladies were all asked by their respective husbands to get the recipe and possibly some samples to bring home. When I made it that morning and my husband sampled it, he said you had better double up on that stuff because it has 5 stars from me. What a hit and a great way to use up leftover rice. Thanks for the super recipe.”

  • “Thanks for posting this recipe! I had tried similar recipes at various restaurants and BBQ’s but never thought I would be able to make a version that would rival the professionals! Thanks to you I can! Delicious and best of all, so simple!”

  • “DH and I both loved this salad. I didn’t add almonds — didn’t have any. I also used balsamic vinegar for the vinegar. I tossed in some leftover roast beef and brown rice and cut up chinese cabbage to add to it. I hope I didn’t change your recipe too much, but I personally think the dressing made it. Will go into the keeper file. Thanks.”

  • “I doubled this and served it to 20 guests I had over for a summer dinner.So easy to make.All I would do to change it a bit is add a bit more curry powder.Makes a nice change on a hot summer day.Thanks for this recipe as well Mirj.”

  • “We were disappointed as we didn’t think this had much flavor even though I made it 24 hours before our picnic. Hey, you never know until you try it!”

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