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–+ servings
Turkish rice salad in a white bowl, topped with cherry tomatoes, fresh herbs, and lemon slices, with two serving spoons on the side.
5 from 1 vote

Turkish Rice Salad

By Zerrin & Yusuf
A light, fresh, and herby rice salad made the Turkish way! Perfect as a refreshing lunch on warm days or as a vibrant side dish for any meal.
Yields: 4 servings
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PREP 15 minutes
COOK 15 minutes
TOTAL 30 minutes

INGREDIENTS
 

To Cook the Rice:

  • 1 cup (185 g) basmati rice, (makes 4 cups when cooked)
  • 1½ cups (354.88 ml) water
  • 1 teaspoon salt
  • 1 teaspoon olive oil

For the Salad:

  • 1 cup (60 g) parsley, finely chopped
  • ½ cup (23.5 g) fresh dill, finely chopped
  • ¼ cup (11.25 g) fresh mint, finely chopped
  • ½ cup (77 g) canned sweet corn, drained
  • 1 red bell pepper, finely diced
  • 4 green onions, spring onions, chopped
  • 5 gherkins, diced
  • 1 teaspoon salt, or to taste
  • ½ teaspoon black pepper
  • 1½ tablespoons lemon juice, freshly squeezed
  • 3 tablespoons olive oil

For Garnish:

  • 6 cherry tomatoes, halved
  • Fresh mint leaves

INSTRUCTIONS
 

To Cook the Rice:

  • Rince the rice very well until the water is clear. Place the rice, water, salt, and olive oil in a pot. Bring to a boil over medium heat. Once boiling, reduce the heat to the lowest setting, cover, and simmer for about 10 minutes. Check if all the water is absorbed. If not, continue to cook for another 1–2 minutes. Remove from the heat and let it rest, covered, for 10 minutes. Fluff with a fork and allow to cool completely.
    1 cup basmati rice, 1 teaspoon salt, 1 teaspoon olive oil, 1½ cups water

To Make the Salad:

  • Transfer the cooled rice to a large salad bowl.
  • Add the parsley, dill, mint, sweetcorn, red bell pepper, spring onions, and gherkins.
    1 cup parsley, ½ cup fresh dill, ¼ cup fresh mint, ½ cup canned sweet corn, 1 red bell pepper, 4 green onions, 5 gherkins
  • Season with salt and pepper.
    1 teaspoon salt, ½ teaspoon black pepper
  • Drizzle with lemon juice and olive oil.
    1½ tablespoons lemon juice, 3 tablespoons olive oil
  • Toss everything together until well combined. Taste and adjust seasoning if needed.
  • Serve with halved cherry tomatoes and mint leaves on the top.
    6 cherry tomatoes, Fresh mint leaves

NUTRITION

Calories: 317kcalCarbohydrates: 47gProtein: 6gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gSodium: 1204mgPotassium: 399mgFiber: 3gSugar: 3gVitamin A: 3067IUVitamin C: 75mgCalcium: 72mgIron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

ADDITIONAL INFO

Course Side Dish
Cuisine Turkish
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