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Fruity Rice Salad

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 servings
Calories 350
A vibrant and refreshing rice salad packed with fresh herbs, dried fruits, and pomegranate seeds, perfect for a light meal or side dish.

Ingredients

Dressing

  • 8 Tbsps olive oil
  • 2 Tbsps lemon juice (plus extra to taste)
  • 12 Tbsps mixed fresh herbs (chopped (flat leaf parsley, chives, mint, coriander))

Rice

  • 4 pouches microwavable long grain and wild rice (250g each)
  • 8 spring onions spring onions (finely sliced)
  • 2 large red chilies (deseeded and finely sliced)
  • 1 mango mango (peeled, destoned and diced finely)
  • 5 oz dried apricots (finely chopped)
  • 5 oz dried cranberries (craisins)
  • 6 oz pomegranate seeds (roughly 2 pomegranates)

Seasoning

  • to taste salt and freshly ground black pepper
  • 4 oz toasted flaked almonds (optional)

Instructions 

  • Cook the rice according to package instructions, then cool for 10 minutes and refrigerate for 1 hour.
  • Mix herbs, olive oil, lemon juice, salt, and pepper in a bowl and set aside.
  • Once rice is cold, stir in spring onions, chili, mango, dried fruits, and pomegranate seeds.
  • Pour the herb dressing over the salad, toss gently, and adjust seasoning as needed.
  • If using, stir in some toasted almonds and scatter the rest on top before serving at room temperature.

Notes

For extra crunch, add more almonds or serve with a squeeze of fresh lemon.
Calories: 350kcal
Cost: $15
Course: Salad
Cuisine: international
Keyword: Fruits, Herbs, Rice