Tomato Rice Salad

Name: Tomato Rice Salad
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 8 serving(s)
Ingredients: 1 1/2 cups water; 1 cup long-grain rice; 1 teaspoon salt, divided; 6 tablespoons lemon juice; 1 tablespoon ground cumin; 1 teaspoon spice essence or 1 teaspoon cayenne pepper (optional); 1 small diced jalapeno (optional); 1 clove garlic, minces; 1/2 cup olive oil; 2 tablespoons olive oil; 2 medium fresh tomatoes, seeded and diced; 1 large cucumber, peeled,seeded and diced; 1 medium bell pepper, diced (red/green or yellow); 1 cup green onion, sliced; 1 cup radish, thinly sliced

3

Submitted by Christine Bettiga

"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!"

Ready In:: 1hr
Serves:
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Nutrition Information

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ingredients

1 ¹⁄₂ cups water
1 cup long-grain rice
1 teaspoon salt, divided
6 tablespoons lemon juice
1 tablespoon ground cumin
1 teaspoon spice essence or 1 teaspoon cayenne pepper (optional)
1 small diced jalapeno (optional)
1 clove garlic, minces
¹⁄₂ cup olive oil
2 tablespoons olive oil
2 medium fresh tomatoes, seeded and diced
1 large cucumber, peeled,seeded and diced
1 medium bell pepper, diced (red/green or yellow)
1 cup green onion, sliced
1 cup radish, thinly sliced

directions

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

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RECIPE MADE WITH LOVE BY

@Christine Bettiga

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@Christine Bettiga

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photo by NoNaNori

7/3/2006
review by NoNaNori

5/22/2006

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

5/22/2006

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

10/1/2002

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)
review by Lois Storm

7/23/2002

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.