Roasted Red Pepper Rice Salad

Made This Recipe? Add Your Photo

Total Time
1hr 20mins
20 mins
1 hr
Skip to Next Recipe




  1. Bring 5 1/2 cups water in medium saucepot to a boil; add 1 teaspoon salt. Stir in rice and simmer, covered, until water is absorbed, 25 to 30 minutes. Remove from heat and let stand, covered, 15 minutes. Transfer to a bowl and let cool slightly. Toss in parsley, roasted peppers, and scallions, for salad.
  2. Whisk together vinegar, sugar, remaining 3/4 teaspoon salt and the pepper in another bowl. Whisk in oil in a slow stream until thickened and emulsified, for vinaigrette. Add to salad and toss to coat. Serve at room temperature. (can be made ahead. Cover and chill up to 2 days).
Most Helpful

5 5

Excellent and amazing! This rice salad hit the spot while still warm, served with some BBQed pork tenderloin and a green salad. I like its versatility in being able to make it up ahead of time and serve it cold. This dish lends a Mediterranean flare to the meal. Very easy to prepare, but elegant in presentation. Thanks!