We use cookies and similar technologies to improve user experience, and analyse activities and performance. For more information, please see our Privacy Policy. 
Recipe Detail Page
Red Rice Salad with Red Wine Vinegar
Early Summer 2005
Aromatic red rice is mahogany-coloured rice that is minimally milled to keep most of its bran husk. It is also called Wehani rice. The flavours are nutty and sometimes popcorn-like. The rice is perfect for a rice salad because it is slightly chewy and does not get mushy. If you like goat cheese it can be sprinkled over the finished salad.
Serves 6
3 cups (750 mL) water
2 cups (500 mL) red rice
½ cup (125 mL) olive oil
¼ cup (50 mL) red wine vinegar
Salt and freshly ground pepper
½ cup (125 mL) pitted, slivered black olives
1 cup (250 mL) chopped green onions
1 cup (250 mL) diced cucumber
¼ cup (50 mL) toasted pine nuts
¼ cup (50 mL) chopped fresh dill
2 tbsp (25 mL) chopped parsley
1. Bring a pot of water to boil. Sprinkle in rice and bring back to boil. Cover rice, reduce heat to low and steam for 35 to 45 minutes or until rice is tender but slightly chewy and water has been absorbed. Remove from heat but keep covered for 5 minutes.
2. Whisk together oil and red wine vinegar. Season with salt and pepper. Toss half of dressing with rice and let cool.
3. When rice has cooled, combine it with olives, green onions, cucumber, pine nuts, dill and parsley. Toss with remaining dressing.
Serves 6
