| Level: | Easy |
| Total: | 20 min |
| Active: | 20 min |
| Yield: | 6 to 8 servings |
Ingredients
- 3 1/2 tablespoons fresh lemon juice
- 1 tablespoon Dijon mustard
- 1 teaspoon honey
- 1/2 teaspoon black pepper
- 1/4 to 1/2 teaspoon fine sea salt
- 1 clove garlic, grated
- 1/4 cup olive oil
- 1 cup cold, cooked rice, such as basmati
- 5 cups roughly chopped Italian parsley, with tender stems
- 1 cup whole almonds, toasted and roughly chopped
- 1/2 cup finely diced sweet onion, such as Vidalia
- Zest of 1 lemon
- Dashes hot paprika, for garnish, optional
Instructions
- Make the dressing right in the serving bowl: Combine the lemon juice, mustard, honey, pepper, salt and garlic in a large bowl and whisk to combine. Slowly add the olive oil, whisking until emulsified.
- Reheat the rice until steaming. (I just microwave it for a few minutes.)
- Add the parsley to the dressing and toss to combine. Add the rice, almonds, onions and lemon zest, and toss well.
- Serve, garnished with a couple dashes of hot paprika if desired.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 273 |
| Total Fat | 16 g |
| Saturated Fat | 2 g |
| Carbohydrates | 28 g |
| Dietary Fiber | 4 g |
| Sugar | 3 g |
| Protein | 7 g |
| Cholesterol | 0 mg |
| Sodium | 154 mg |
| Serving Size | 1 of 8 servings |
| Calories | 273 |
| Total Fat | 16 g |
| Saturated Fat | 2 g |
| Carbohydrates | 28 g |
| Dietary Fiber | 4 g |
| Sugar | 3 g |
| Protein | 7 g |
| Cholesterol | 0 mg |
| Sodium | 154 mg |
Reviews
This was one of the best salads ever. I didn’t have hot paprika, and don’t like it, so I added a small amount of sumac. We each ate several portions. (We ate it with baked salmon — an excellent combination.)
Liked it a lot- but felt it needed something and that something was some chopped mint and a 1/2 cup cranberries. Perfect!
I made this to the letter, with one exception. I had cooked millet in the fridge looking to be made into something, so I substituted millet for rice. This is divine. I dream of this dish. The combo of lemon and parsley, and the slight sweetness of the honey are perfect. And the almonds add satisfying crunch. Absolutely delicious
Good food recipe
This is very interesting. It’s pretty good. But it’s kinda like cotton candy… a little tastes great! But after a few bites, you’re sick of it. It would be a good recipe when serving a large crowd… as long as you have other salads as well. I enjoyed it, but didn’t love it.
I have made this three times. I have gotten wonderful reviews everytime.
This was delicious! I made it for Meatless Monday and served with lentils and sweet potatos. The combination was outstanding. Will definitely be making again.
This was SO good. I did substitute wild rice (harvested by my husband and myself) for the basmati. Will be making this again.
I just finished making this for tomorrow’s dinner. I love salads but needed something different from the ordinary. I am a little steamed when reviewers change the recipe and here I go joining the ranks.Substituted 1 c of cilantro for one c of parsley. I also used brown rice instead of white. I don’t think Amy will mind. This dish is just delish.
Fresh, fresh, fresh! Parsley is so under-rated. This was simple to make and the flavors were bright and fresh. Nice accompaniment to any protein.