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Rice Salad

Name: Rice Salad
Prep time: 45
Cook time: 45
Cuisine: Italian

(1 votes, average: 5.00 out of 5)

45 min prep

6 servings

Carrot Icon for Number of Ingredients Size

13 ingredients

When I used to travel in Italy in my fashion life, one of the favorite things my friend Natalia liked to make was rice salad – insalata di riso. It’s one of those easy...

1/4 teaspoon smoked paprika (optional)
1 tablespoon extra virgin olive oil
1/3 cup firm tofu drained, and cut into a fine dice
1/2 cup fresh tomatoes, deseeded and diced
1/3 cup pitted black olives, drained and diced
2 medium dill pickles, drained and cut into a fine dice
1/2 cup Jarlsberg cheese diced
1/2 large red pepper, seeded and cored and cut into a fine dice
1/2 large yellow pepper, seeded cored and cut into a fine dice
1/2 cup frozen peas – defrosted
1/2 bunch of chives finely scissored (See Ann’s Tips)
salt and pepper to taste
2 cups cooked brown rice

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Nutrition Facts

Calories

187 cals

Fat

8 g

Saturated Fat

3 g

Polyunsaturated Fat

1 g

Monounsaturated Fat

4 g

Carbohydrates

22 g

Sugar

2 g

Fiber

3 g

Protein

8 g

Sodium

409 mg

Directions

In a small bowl, toss together the smoked paprika if using, olive oil and diced tofu with a sprinkle of salt. Set aside while you prep the vegetables.
In a salad bowl mix the diced tomatoes, olives, pickles, cheese, red and yellow peppers and peas. Add the chives and toss together. Stir the tofu and oil into the vegetables.
Mix in the brown rice and toss until all the veggies are well distributed through the rice. Taste for salt. Cover in plastic wrap and chill for an hour for the flavors to blend. The salad will keep in the fridge for up to 3 days.

Chef Tips

We’ve used both red and yellow peppers, but that’s mostly to make the salad look pretty. If you only have one of the colors, or a green one, use that.

In the wintertime, use diced grape tomatoes for better flavor. Don’t worry too much about deseeding them – it’s the Roma and Beefsteak tomatoes that have a lot of liquid

You can use diced scallions or minced shallots instead of chives

If you have leftover baked tofu, tempeh, or chicken, dice it and add it in!

Registered Dietitian Approved

All our recipes are created by chefs and reviewed by our oncology-trained staff Registered Dietitian, Kate Ueland, MS, RD, to ensure that each is backed with scientific evidence and meets the standards set by the Academy of Nutrition and Dietetics.