Spicy Brown Rice Salad

Total Time
3hrs 30mins
30 mins
3 hrs

A cold rice salad that is an excellent companion dish in the summer. It is also a convenient make ahead dish to stream line meal prep for large gatherings. Feel free to play with the herbs used in the salad. Just remember that the herb that is added while the rice is still hot will be the dominant flavor.

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  1. Cook rice. While still hot mix with olive oil, vinegars, salt, pepper, and tarragon.
  2. Let stand to cool for at least an hour. Add remaining ingredients.
  3. To increase protein in this dish, garnish with crumbled hard boiled egg.
Most Helpful

5 5

This is a wonderful, refreshing dish! I doubled the dressing and used a lot of vegetables (also added celery) because I like lots of crunch. I didn't have the parsley or the chives, so had to leave out, and used finely chopped red onion. Mz. Cat, thanks for a great recipe! I look forward to making it again!

5 5

I loved this salad. Very good combination of herb flavours, and just the right amount of dressing to flavour the rice without drowning it or making it soggy. I would call it "herby" rather than "spicy", though. This salad would be fabulous with crumbled feta cheese. Reviewed for Pick A Chef, Fall 2007.