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Lemon Rice Salad

Mark Thomas

Yield: Yields about 5 cups.

A fresh lemon-herb dressing pairs well with the nutty flavor of basmati rice. Cool and gently fluff the basmati before dressing to ensure a light salad.


  • 1/4 cup minced shallots or scallions (white and green parts)
  • 2 Tbs. olive oil
  • 1 cup basmati or jasmine rice, well rinsed
  • 2 cups rich vegetable or chicken stock
  • 1 tsp. grated lemon zest
  • 2-1/2 Tbs. fresh lemon juice
  • 1/3 cup roughly chopped cilantro, basil, mint, or a mix
  • 1 tsp. finely minced garlic
  • 1/2 cup finely diced red onion, rinsed in cold water
  • 1/2 cup diced red bell pepper
  • 1/3 cup lightly toasted pine nuts, pepitas, or chopped cashews

Nutritional Information

  • Nutritional Sample Size per 1/2 cup
  • Calories (kcal) : 110
  • Fat Calories (kcal): 25
  • Fat (g): 3
  • Saturated Fat (g): 0.5
  • Polyunsaturated Fat (g): 0.5
  • Monounsaturated Fat (g): 2
  • Cholesterol (mg): 0
  • Sodium (mg): 5
  • Carbohydrates (g): 19
  • Fiber (g): 1
  • Protein (g): 2


  • In a deep saucepan over moderate heat, sauté the shallots in 1 Tbs. of the olive oil until soft but not brown. Add the rice and continue to sauté for 2 to 3 minutes longer, stirring regularly. Add the stock and bring to a boil. Reduce the heat to a simmer, cover, and continue to cook until all the liquid is absorbed, 14 to 16 minutes. Remove from the heat and let stand, partially covered, for 5 minutes. Gently fluff the rice with a fork and pour into a large bowl to cool completely.
  • Add the lemon zest, juice, herbs, garlic, onion, bell pepper, nuts, and remaining 1 Tbs. of olive oil to the rice and gently stir to combine.

Make Ahead Tips

If not using immediately, cover and refrigerate for up to three days.


Rate or Review

Reviews (3 reviews)

  • User avater
    khavasutra | 08/23/2011

    So good and so easy. I made it with a green salad and the Grilled Thai Chicken Breasts. I decided to use a little extra garlic and sauteed it with the shallots. I used all three herbs and pine nuts. I will absolutely make this again. Just goes to show that simple is sometimes better.

  • katsiegel | 08/08/2011

    My husband loved this salad. I paired it with a chicken satay wrap. Absolutly WONDERFUL!

  • kjf | 09/03/2010

    This is a wonderful summer salad or a side dish. I made it with basmati rice, added all three herbs (the mint is especially delicious) and used pine nuts. It was a hit for a summer buffet with everything served at room temperature. It is flavorful and refreshing. I'd make it again in a heartbeat.

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