California Rice Salad

Total Time
Prep 15 mins
Cook 15 mins

All the fresh taste of California! You may use Wehani rice in this recipe, which is a hybrid grown in California. When cooked it turns a deep russet color. The flavors here are earthy and complex. Adapted from The New Basics Cookbook, a great find!.

Ingredients Nutrition


  1. Cook rice according to directions on package. You should have about 3 cups. Allow it to cool to room temperature.
  2. Combine the rice, radishes, bell pepper, red onion, beets, chives, and dill in a large bowl. Toss well.
  3. Make the dressing:.
  4. Whisk the vinegar, horseradish, mustard, sugar, salt, and pepper together in a small bowl. Gradually add the oil, whisking until it is smooth.
  5. Pour the dressing over the rice mixture and toss until well blended. Serve immediately, or cover and refrigerate for a few hours to blend the flavors. Enjoy!
Most Helpful

Well, DH really loved this rice dish ~ me, I liked it but I think I need to give it another try. But 5-stars since it made my DH so very happy. I used canned beets as I was short on time, and DH especially loved that part. Thanks Sharon123 for the hubby-pleasing dish. Made for TAG IT RED, Feb 2009.

FloridaNative February 12, 2009

This was a very nice, fresh-tasting salad. Surprisingly, the only ingredient that didn't work for me was the beets, as I love them. Perhaps mine were overly-mushy, but I just didn't care for them in combination with the rice and crunchy vegetables. The dressing is super and I'm going to be trying it on lots of other salads. I went with the higher amount of sugar as I liked the way it cut the acidity of the vinegar and rounded out the flavours of the horseradish and mustard - it was by no means sweet, even with 2 tsps.

evelyn/athens March 27, 2006