California Rice Salad

“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!.”
READY IN:
30mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  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!

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