Rice and Vegetable Salad

This incredible salad features fluffy rice and a bounty of vegetables in a light, herby dressing.

Course Side Dish

Cuisine American

Diet Gluten Free, Low Calorie, Low Fat, Dairy Free Diet, Vegan, Vegetarian

Keyword rice and vegetables, rice salad recipe, vegetarian recipe

Prep Time 10

Cook Time 15

Total Time 25

Servings

Calories 415kcal

2 cups rice medley such as Rice Select Royal Blend (I used the one with texmati, white, brown, wild, and red rice)
3 cups chicken broth or vegetable broth
1 teaspoon Italian herb seasoning
Salt and freshly ground black pepper
1 cup broccoli florets fresh or frozen and thawed
1/2 cup diced oil-packed sun-dried tomatoes plus 1 tablespoon oil from the jar
1/2 cup chopped red onion
2 carrots diced
2 stalks celery diced
2 tablespoons champagne vinegar or white wine vinegar
1 tablespoon chopped fresh herbs such as parsley, basil, and/or cilantro, optional

In a large saucepan, combine the rice, broth, Italian herb seasoning, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Set the pan over high heat and bring to a boil.
Reduce the heat to low, cover and cook for 15 minutes, until the liquid is absorbed and the rice is tender.
Fold in the broccoli, sun-dried tomatoes, red onion, carrots, and celery. Fold in the vinegar and sun-dried tomato oil. Fold in the herbs.
Season to taste with salt and black pepper. Serve warm, room temperature, or chilled.