Tested till perfect Mediterranean Rice Salad

Mediterranean Rice Salad

Full of sunny flavours and crisp veggies, this salad is equally nice made with barley or couscous.

By The Canadian Living Test Kitchen

Recipe4 out of 5 based on 1 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 8


  • 1-1/2 cups 1-1/2cupslong grain rice
  • 1/4 cup 1/4cupdried currants
  • 1/4 cup 1/4cupchopped onion
  • 2 2carrotcarrots, grated
  • 1 1zucchinizucchinis, grated


  • 1/2 cup 1/2cuporange juice
  • 1/4 cup 1/4cupchopped fresh mint
  • 3 tbsp 3tbspvegetable oil
  • 2 tbsp 2tbsprice vinegar or wine vinegar
  • 1 tbsp 1tbspliquid honey
  • 1 tsp 1tspsalt
  • 3/4 tsp 3/4tspground cumin
  • 3/4 tsp 3/4tspcoriander
  • 1/2 tsp 1/2tsppaprika
  • 1/2 tsp 1/2tsppepper
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In large saucepan, bring 3 cups (750 mL) water to boil; stir in rice. Reduce heat to low; cover and cook for about 20 minutes or until tender and water is absorbed. Remove from heat. Stir in currants, onion, carrots and zucchini.

Dressing: Whisk together orange juice, mint, oil, vinegar, honey, salt, cumin, coriander, paprika and pepper; stir into rice mixture. Cover and refrigerate for about 2 hours or until chilled.

Additional information :

Tip: For extra colour, use a red onion. If the flavour is too strong, soak onion in cold water for 15 minutes before using.

Food Safety Fact: Surprisingly, leftover cooked rice can develop toxins that will make you sick. Cover and refrigerate within 1 hour of cooking. Keep for no longer than 2 days.

Nutritional Information Per serving: about

cal 214 pro 4g total fat 6g sat. fat 1g
carb 38g fibre 2g chol 0mg sodium 298mg

% RDI:

calcium 3 iron 6 vit A 60 vit C 20
folate 9
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