Total Time
1hr
Prep 30 mins
Cook 30 mins

My mom makes this for picnics and it usually is a hit! I love the different flavors in this recipe! If you like more spice, add essence or cayenne pepper or even minced jalapeno!

Ingredients Nutrition

Directions

  1. Bring water to a boil, stir in rice and 1/2 tsp salt.
  2. Reduce heat to low, cover and cook 20 minutes or until all liquid is absorbed.
  3. Remove from heat and let stand, covered 5 minutes.
  4. While rice is cooking, combine remaining 1/2 tsp. salt, lemon juice, cumin, garlic and olive oil.
  5. Stir into hot cooked rice.
  6. Chill for 30 minutes.
  7. Add remaining ingredients and chill several hours before serving.
Most Helpful

This is a sensational salad, and very visually appealing, too. The flavors practically burst in your mouth! I used a long grain & wild rice combo and added slivered almonds, which could enable it to stand as a main dish salad. Mmmmm Mmmmm good! (P.S....and it doesn't take 2 1/2 hours to make...don't get scared...it's a piece of cake)

Margot in California October 01, 2002

This is a great picnic or family together recipe. The cumin adds a great flavor. When I prepared this dish for a large gathering, I had so many requests for the recipe, even one from Hawaii. It is a great summer salad. Takes some time to chop all the veggies but it's well worth it. I left out the hot peppers, essence and cayenne pepper.

Lois Storm July 23, 2002

Stunning flavors. I used barley and lentils instead of rice, half the oil, and toasted the garlic. Dazzling, lively salad. Company worthy.

NoNaNori May 22, 2006