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5 from 1 vote

Rice Chopped Salad

Servings: 6
Author: Pamela

Ingredients

  • 2 cups cooked white or brown rice at room temperature* (I like basmati)
  • 2 cups cauliflower rice fresh or frozen/defrosted
  • 2 cups riced zucchini raw
  • ½ cup roasted and salted pistachios chopped or pepitas
  • ⅓ cup olives pitted and chopped or ¼ cup capers
  • 4 scallions sliced
  • ¼ cup dried tart cherries or dried blueberries really any dried fruit works well, including diced dates
  • ¼ cup fresh dill chopped
  • Dressing:
  • ⅓ cup freshly squeezed lime or lemon juice unseasoned rice vinegar works in a pinch
  • ⅓ cup unrefined cold-pressed extra-virgin olive oil
  • 1 small garlic clove minced
  • 1 teaspoon raw honey or pure maple syrup or monk fruit sweetener
  • ½ teaspoon sea salt
  • Freshly ground black pepper

Instructions

  • In a large serving bowl, combine the cooked rice, cauliflower rice, riced zucchini, pistachios, olives, scallions, and dried cherries.
  • In a screw-top jar with a lid, add all the dressing ingredients and shake to emulsify. Pour the dressing over the rice mixture and toss to combine. Garnish with fresh dill.

Notes

To rice vegetables, add the vegetable broken into chunks to the bowl of a food processor and process or chop until the size of rice. When ricing different vegetables, process each vegetable separately since they have different densities.
*My go-to rice recipe is 1 cup rice + 2 cups water + 1 Tablespoon olive oil or butter + ½ teaspoon salt + 1 smashed garlic clove. Cook according to package directions. White rice is usually 18-ish minutes. This will yield close to 3 cups of cooked rice.