Rice salad with dried fruit
- Gluten Free
- Lactose Free
- Vegetarian
- Energy Kcal 536
- Carbohydrates g 53.8
- of which sugars g 5.6
- Protein g 10.4
- Fats g 31
- of which saturated fat g 4.39
- Fiber g 7
- Cholesterol mg 5
- Sodium mg 1016
- Difficulty: Very easy
- Prep time: 20 min
- Cook time: 15 min
- Serving: 2
- Cost: Average
PRESENTATION
Rice salad isn’t just some quick side dish in Italy—it's a surprise, every single time. Italian cooks, you know, love to mix it up with rice salad by throwing in local and seasonal goodies. And this version? It’s really fun! Instead of the usual stuff, this one goes wild with almonds, hazelnuts, and some fresh blueberries. Seriously good. Add in some tender green beans, a few crisp salad leaves, and a hint of lemon zest. You get a bowl that’s vivid and fresh from the first bite.
And here's the thing: the dried fruit salad twist is awesome. The combo of nuts and dried fruits adds a sweet and slightly chewy pop—so so interesting with every forkful. Plus, when you pack it up in a glass jar, the fruity and minty aromas hit you right away—honestly, it makes lunchtime or dinner feel like a treat, not a chore.
Sunny weather and outdoor meals just beg for this colorful wild rice salad. The Italian base keeps it familiar, but that creative raspberry and mint dressing really wakes up your taste buds. And folks in different regions throw in whatever’s at the market. And look, you might get rice salad with cranberries, apricots, or even some tropical stuff like mango and pineapple for a Caribbean vibe. No two bowls are quite the same, and I gotta say, that’s what makes this rice salad recipe fun to mess with.
Try it with brown rice for a twist, or keep it classic with short-grain rice. Either way, you'll find a mix of crunchy, moist bites and tangy little surprises from the fruit and zest. It's not just healthy—it really stands out on any table, especially when you want something that looks as good as it tastes. And one thing’s for sure: this healthy rice salad is anything but boring. Everyone finds something to love in those bright flavors and different textures. Whether it’s a family gathering or a picnic in the park, this dish is sure to impress.
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INGREDIENTS
- for 2 jars of 12 oz
- Arborio rice 0.6 cup (120 g)
- Green beans 0.4 cup (50 g)
- Blueberries 0.15 cup (30 g)
- Hazelnuts ⅛ cup (20 g)
- Almond slices ¼ cup (20 g)
- Parmigiano Reggiano PDO cheese 0.4 oz (10 g)
- Lamb's lettuce to taste
- Lemon peel 1
- Extra virgin olive oil 1 tsp
- For the dressing
- Raspberries 2.1 oz (60 g)
- Extra virgin olive oil 2 tbsp (30 g)
- Mint to taste
- Fine salt to taste
How to prepare Rice salad with dried fruit
To prepare the rice salad with dried fruit, start by cooking the rice: bring a pot of water to a boil, add salt, pour in the rice, and let it cook for the time indicated on the package 1. Meanwhile, you can prepare the other ingredients that will make up the salad: wash the blueberries and cut them in half 2, then wash the green beans, trim them, and also divide them lengthwise in half 3.
Fill another small pot with water and bring it to a boil, add the sliced green beans 4, and blanch them for about a minute, then drain and transfer them to a bowl filled with cold water (preferably with added ice cubes) 5: this way, you'll stop the green beans from cooking further, keeping them crunchy and allowing them to retain their color. Once cooled, drain the green beans, dry them, and set them aside. After the rice has finished cooking, drain it and rinse it under cold running water to stop the cooking 6.
Transfer the well-drained rice into a bowl, season it with a teaspoon of oil 7 and the grated zest of half a lemon 8, mix well 9, and set aside.
Now coarsely chop the hazelnuts, place them in a hot pan along with the slivered almonds 10, and toast them over high heat for about a minute 11. Lastly, prepare the raspberry dressing: gently wash and pat dry the raspberries, transfer them to a small bowl, and mash them with a fork 12,
then season the puree with 2 tbsps of oil 13, a pinch of salt, and the chopped mint leaves 14, mix well 15, and set aside.
Now you can assemble your rice salad inside the jars: add a spoonful of rice to the bottom of the jar, pour a tablespoon of raspberry dressing 16, lay down a layer of green beans 17, add a tablespoon of blueberries 18,
some lamb's lettuce leaves, and finally, a tablespoon of toasted dried fruit 19. Repeat the layers by adding another spoonful of rice 20, a tablespoon of raspberry dressing 21,
some lamb's lettuce leaves, Parmesan shavings (use a vegetable peeler to make the shavings) 22, a tablespoon of dried fruit, and the grated zest of the other half lemon 23. Your rice salad with dried fruit is ready to be enjoyed 24!