Indian-Style Rice Salad
30 mins (prep 15, cooking 15)
13 ingredients
4-8 servings
Found several interesting looking rice salads in the NY Times on July 30, 2008 by Mark Bittman (the minimalist). He says rice salads are among the few salads that don't deteriorate after the dressing is added, so they can be dressed minutes or hours ahead. He recommends that you cook the rice a bit in advance, and dress it before it gets too cold. He also recommends that you cook the rice like a pasta, in abundant salted water (for between 15 and 45 minutes, depending on the rice) and then drain it and dress it when the rice is cool enough to handle. Cooking time is for white rice.

Categories:  salad , side-dish , pasta,-rice-and-grains , rice , indian , equipment , low-sodium , low-in... , time-to-make , asian , vegan , <-30-mins , healthy , vegetarian , to-go... , stove-top , picnic ,
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Serving Size (253.44 g)
Servings 4
Amount per Serving
Calories 484.12 Calories from Fat 87.03
% Daily Value *
Total Fat 9.67g 59.48%
Saturated Fat 6.59g 131.73%
Trans Fat 0.0g %
Cholesterol 0.0mg 0.0%
Sodium 88.8mg 14.8%
Total Carbohydrate 89.57g 119.42%
Dietary Fiber 10.05 g 160.81%
Sugars 4.79 g %
Protein 14.6g 116.79%
Vitamin A 1879.16IU% Vitamin C 201.43mg%
Calcium 421.36mg% Iron 17.73mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
white, freshly ground black pepper, green peas