Best 2 Parsley Pistachio Rice Salad Recipes

Indulge in a vibrant and flavorful culinary journey with our parsley pistachio rice salad, a delightful dish that combines the freshness of parsley, the nutty crunch of pistachios, and the aromatic goodness of basmati rice. This delectable salad is not only a feast for the taste buds but also a visual spectacle, thanks to its vibrant green hues and pops of color from the pistachios and vegetables.

As a delightful side dish or a light and refreshing main course, this parsley pistachio rice salad is sure to impress. Its versatility extends to potlucks, picnics, and lunch boxes, making it a perfect companion for any occasion. With its combination of textures and flavors, this salad is a symphony of taste that will tantalize your palate.

Our curated collection of recipes provides a range of options to suit your preferences and dietary needs. From the classic parsley pistachio rice salad to variations like the Mediterranean-inspired version with sun-dried tomatoes and feta cheese, or the vegan-friendly option with grilled tofu and a tangy dressing, there's something for everyone.

Embark on this culinary adventure and let the vibrant flavors of parsley pistachio rice salad transport you to a world of culinary delight.

Here are our top 2 tried and tested recipes!

RICE SALAD WITH CURRANTS, ALMONDS AND PISTACHIOS

Rice Salad With Currants, Almonds and Pistachios image

Summer buffets often feature potato salad and pasta salad, but rice salad, quite popular throughout the Mediterranean, is another terrific option to keep in mind. This simple one uses pantry ingredients and is delicious on its own with a bit of salad or with grilled chicken or fish. To keep the rice grains separate, boil the rice in a large pot of water as for pasta.

Provided by David Tanis

Categories easy, weekday, grains and rice, salads and dressings, main course, side dish

Time 45m

Yield 6 servings

Number Of Ingredients 13

Ingredients

2 cups short-grain rice, such as arborio
Salt and pepper
2 tablespoons extra-virgin olive oil
2 tablespoons tahini
3 tablespoons lemon juice
1 teaspoon grated lemon zest
1/2 cup currants, soaked in hot water and drained
1 cup whole roasted almonds, roughly chopped
1/2 cup whole roasted pistachios, roughly chopped
3 tablespoons snipped chives
3 tablespoons chopped mint
2 teaspoons chopped savory or thyme
1/2 cup chopped parsley

Steps:

Bring 8 cups water to a boil in a large pot. Add the rice and 2 tablespoons salt. Boil rice as you would pasta, stirring occasionally, for about 15 minutes until done, but still al dente. Drain and spread out on a rimmed baking sheet to cool.
Once cool, transfer rice to a large salad bowl. In a small bowl, stir together olive oil, tahini, lemon juice and lemon zest. Add salt and pepper to taste. Gently fold mixture into rice.
Add currants, almonds, pistachios, chives, mint, savory and parsley. Toss to distribute. Taste and adjust seasoning, adding more lemon juice or salt as necessary. Serve at room temperature.

RICE WITH PISTACHIOS

Rice With Pistachios image

Provided by Pierre Franey

Categories dinner, easy, quick, side dish

Time 30m

Yield 4 servings

Number Of Ingredients 9

Ingredients

2 tablespoons butter
1/4 cup finely chopped onion
1 teaspoon finely chopped garlic
2/3 cup pistachio nuts, shelled
1 cup converted rice
1 1/2 cups fresh or canned chicken broth
Salt and freshly ground pepper
1 bay leaf
2 sprigs fresh parsley

Steps:

Heat 1 tablespoon of the butter in a saucepan and add onion and garlic. Cook briefly, stirring, until wilted. Add nuts and rice and stir to blend.
Add broth, salt and pepper, bay leaf and parsley sprigs and stir to blend. Bring to a boil. Cover and simmer for exactly 17 minutes.
Uncover rice and remove bay leaf and parsley. Stir in the remaining tablespoon of butter with a fork.

Nutrition Facts : @context http, Calories 354, UnsaturatedFat 10 grams, Carbohydrate 46 grams, Fat 16 grams, Fiber 2 grams, Protein 8 grams, SaturatedFat 5 grams, Sodium 422 milligrams, Sugar 2 grams, TransFat 0 grams

Tips:

Use fresh, high-quality ingredients. This will make a big difference in the flavor of your dish.
Don't overcook the rice. It should be cooked through but still have a slight bite to it.
Let the rice cool slightly before adding the other ingredients. This will help to prevent the rice from becoming mushy.
Use a light touch when mixing the salad. You don't want to break up the rice grains.
Taste the salad and adjust the seasonings as needed. You may want to add more salt, pepper, or lemon juice to taste.
Serve the salad immediately or chill it for later. It can be served warm or cold.

Conclusion:

Parsley Pistachio Rice Salad is a delicious and easy-to-make dish that is perfect for a summer lunch or dinner. It is also a great way to use up leftover rice. The combination of flavors and textures in this salad is sure to please everyone at the table. So next time you are looking for a quick and easy meal, give this recipe a try. You won't be disappointed!