Vegan Red Rice Salad

by Rachel on October 29, 2013

Vegan Red Rice Salad

Like brown rice, red rice is minimally processed and therefore maintains more of the fiber, vitamin, and mineral content of the original rice kernel. It is grown in Sri Lanka as well as Bhutan. The Sri Lankan version has a shorter rice kernel and looks a bit like red quinoa. It’s worth looking for and trying if you haven’t had it. I found it in the bulk bins at Whole Foods and there are a number of varieties available online at Amazon. Much like quinoa it is high in protein and has a chewy nutty taste. Also like quinoa it lends itself to many varied flavor combinations. It can be served hot or room temperature in a salad. If you are looking for healthy grains to add to your diet, put this one on your list. It is, of course, gluten free – though so are vacuums and I wouldn’t recommend eating those. Red rice is considered divine and can be offered as alms, gratitude offerings or in vows seeking rain or protection of crops. The inspiration for this recipe came from my dear friend John who moved to India a number of years ago. He often posts lovely pictures of the meals he’s made in his new home. I have been looking for red Sri Lankan rice ever since.

Red Rice Salad (makes six servings)

  • 3 cups prepared red rice (instructions for preparing the rice are below, you’ll need 1 ½ cups dry rice)
  • 2 teaspoons olive oil
  • dash salt
  • 1 cup diced Vidalia or Maui onion, finely diced
  • 1 cup tomatoes, diced
  • ¼ cup chopped walnuts
  • ¼ cup chopped almonds
  • ¼ cup chopped flat leaf Italian parsley
  • ¼ cup lemon juice
  • 3 cups prepared red rice (instructions for preparing the rice are below, you’ll need 1 ½ cups dry rice)
  • salt and pepper to taste

To cook the rice first, rinse well. 
Heat teaspoons of olive oil in a heavy saucepan. Add 1 ½ cups red rice and a pinch of salt and stir to coat grains with the oil
. Cover with 3 cups cold water. Bring to a rapid boil and cook for 3-5 minutes stirring a few times. Cover, reduce heat to very low and cook for 20-25 minutes. Check to see if the liquid has been absorbed and taste for doneness. If there is extra water remaining, pour the rice through a strainer and drain off the extra liquid.

Place cooked rice in a medium-sized mixing bowl. Add all remaining ingredients and toss gently. Add salt and pepper to taste. Serve.

{ 1 comment… read it below or add one }

marcy June 25, 2014 at 12:17 pm

Hi Rachel – love your recipes and miss them. Are you going to keep blogging, or have you stopped posting recipes?

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