Best 9 Rice Salad With Lemon Dill And Red Onion Recipes

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Indulge in a symphony of flavors with our refreshing Rice Salad with Lemon, Dill, and Red Onion. This vibrant dish combines fluffy rice with a medley of crisp vegetables, tangy citrus, and aromatic herbs, resulting in a delightful and nutritious meal.

As you embark on this culinary journey, you'll be guided through three distinct yet equally enticing variations of this salad. The first recipe showcases the classic combination of rice, red onion, and fresh dill, enhanced by a zesty lemon vinaigrette. For a Mediterranean twist, the second recipe introduces sun-dried tomatoes, kalamata olives, and feta cheese, while the third recipe tantalizes your taste buds with the addition of sweet corn, crunchy bell peppers, and a creamy avocado dressing.

Each recipe offers a unique flavor profile that caters to diverse preferences. Whether you're seeking a light and tangy side dish, a satisfying vegetarian main course, or a vibrant addition to your picnic spread, these rice salads are sure to impress.

So, gather your ingredients, prepare your taste buds, and let's embark on a culinary adventure that celebrates the goodness of rice, fresh produce, and zesty flavors.

Here are our top 9 tried and tested recipes!

GREEK RICE SALAD



Greek Rice Salad image

Delicious. The avocado makes the dressing a little creamy, though feel free to leave it out if you wish. Best made the same day you are going to serve it.

Provided by Audrey Noland

Categories     Salad     Vegetable Salad Recipes

Time 2h

Yield 8

Number Of Ingredients 15

1 cup uncooked long grain brown rice
2 ½ cups water
1 avocado - peeled, pitted, and diced
¼ cup lemon juice
2 vine-ripened tomatoes, diced
1 ½ cups diced English cucumbers
⅓ cup diced red onion
½ cup crumbled feta cheese
¼ cup sliced Kalamata olives
¼ cup chopped fresh mint
3 tablespoons olive oil
1 teaspoon lemon zest
½ teaspoon minced garlic
½ teaspoon kosher salt
½ teaspoon ground black pepper

Steps:

  • Bring the brown rice and water to a boil in a saucepan over high heat. Reduce the heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 45 to 50 minutes; remove from heat and allow to cool, fluffing occasionally with a fork.
  • Toss the avocado and lemon juice together in a large bowl. Add the tomatoes, cucumber, onion, feta, olives, mint, olive oil, lemon zest, garlic, salt, and pepper to the bowl; lightly toss the mixture until evenly combined. Fold the cooled rice gently into the mixture. Serve immediately or chill up to 1 hour; the salad does not last well for more than a day as the tomato and cucumber begin to release their juices and the salad becomes watery.

Nutrition Facts : Calories 223.5 calories, Carbohydrate 24.6 g, Cholesterol 8.3 mg, Fat 12.7 g, Fiber 3.9 g, Protein 4.5 g, SaturatedFat 2.9 g, Sodium 304.2 mg, Sugar 2.7 g

GREEK LEMON RICE RECIPE



Greek Lemon Rice Recipe image

Best Greek lemon rice recipe! Loads of flavor from onions, garlic, lemon juice and fresh herbs. Be sure to check out the notes for tips and ideas for what to serve it with.

Provided by The Mediterranean Dish

Categories     Side Dish

Time 45m

Number Of Ingredients 10

2 cups long grain rice (uncooked)
Early Harvest Greek extra virgin olive oil
1 medium yellow onion, chopped (just over 1 cup chopped onions)
1 garlic clove, minced
1/2 cup orzo pasta
2 lemons, juice of (PLUS zest of 1 lemon)
2 cups low sodium broth (chicken or vegetable broth will work)
Pinch salt
Large handful chopped fresh parsley
1 tsp dill weed (dry dill)

Steps:

  • Wash rice well and then soak it for about 15 to 20 minutes in plenty of cold water (enough to cover the rice by 1 inch). You should be able to easily break a grain of rice by simply placing it between your thumb and index finger. Drain well.
  • Heat about 3 tbsp extra virgin olive oil in a large sauce pan with a lid (like this one) until oil is shimmering but not smoking. Add onions and cook for about 3 to 4 minutes until translucent. Add garlic and orzo pasta. Toss around for a bit until the orzo has gained some color then stir in the rice. Toss to coat.
  • Now add lemon juice and broth. Bring liquid to a rolling boil (it should reduce a little), then turn heat to low. Cover and let cook for about 20 minutes or until rice is done (liquid should be fully absorbed and rice should be tender but not sticky.)
  • Remove rice from heat. For best results, leave it covered and do not disturb rice for about 10 minutes or so.
  • Uncover and stir in parsley, dill weed and lemon zest. If you like, add a few slices of lemon on top for garnish. Enjoy!

Nutrition Facts : Calories 145 calories, Sugar 0.5 g, Sodium 53.1 mg, Fat 6.9 g, SaturatedFat 1.1 g, TransFat 0 g, Carbohydrate 18.3 g, Fiber 0.6 g, Protein 3.3 g, Cholesterol 0 mg

LEMON RICE SALAD



Lemon Rice Salad image

This salad makes a refreshing side dish for a special occasion meal. I take it to holiday potluck suppers and other family gatherings. People enjoy the combination of flavors, and I like that it can be made ahead. -Margery Richmond, Lacombe, Alberta

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 25m

Yield 16 servings (3/4 cup each).

Number Of Ingredients 15

1 cup olive oil
1/3 cup white wine vinegar
1 garlic clove, minced
1 to 2 teaspoons grated lemon zest
2 teaspoons sugar
1 teaspoon Dijon mustard
1/2 teaspoon salt
6 cups cooked long grain rice
2 cup cooked wild rice
2 cups diced seeded cucumbers
2/3 cup thinly sliced green onions
1/4 cup minced fresh parsley
1/4 cup minced fresh basil or 1 tablespoon dried basil
1/2 teaspoon pepper
1/2 cup chopped pecans, toasted

Steps:

  • For dressing, place first seven ingredients in a jar with a tight-fitting lid; shake well. In a large bowl, toss long grain rice and wild rice with dressing. Refrigerate, covered, overnight. , Stir cucumbers, green onions, parsley, basil and pepper into rice mixture. Refrigerate, covered, 2 hours. Stir in pecans just before serving.

Nutrition Facts :

MEDITERRANEAN BROWN RICE SALAD



Mediterranean Brown Rice Salad image

Recipe video above. This Brown Rice Salad looks way too healthy to taste as good as it does! The fresh dill and coriander/cilantro with the bright lemon dressing totally makes it. The perfectly cooked, nutty brown rice helps. Everything else is customisable.Serves 6 to 8 as a side, 4 as a meal. Keeps for 3 days. Exellent work lunch option, and serving for lunch with friends.

Provided by Nagi

Categories     Side Dish     Side Salad

Number Of Ingredients 16

3 cups cooked brown rice (, cooled but not cold)
2 tomatoes (, diced)
2 cucumbers (, diced (or 1 long English/continental cucumber))
1/2 red onion (, chopped (sub 2 stems green onion))
40g/ 4 cups tightly packed baby rocket/arugula (, roughly chopped (or baby spinach))
1/3 cup coriander/cilantro leaves (, roughly chopped (Note 2))
1/3 cup fresh dill leaves (, roughly chopped (Note 2))
3 tbsp lemon juice
5 tbsp extra virgin olive oil
1 garlic cloves (, minced using garlic press)
1/2 tsp Dijon mustard ((Note 3))
3/4 tsp salt (, kosher/cooking salt (1/2 tsp table salt))
1/2 tsp black pepper
1/2 cup black olive slices
200g/7oz halloumi (, sliced then pan fried in a little olive oil until golden and crispy)
Other topping options: feta, parmesan, nuts (Note 4)

Steps:

  • Place Dressing ingredients in a jar and shake well to combine.
  • Place Salad ingredients in a big bowl. Drizzle over Dressing, toss well.
  • Transfer to serving bowl. If using Halloumi, pile on top.
  • Serve!

Nutrition Facts : Calories 179 kcal, Carbohydrate 21 g, Protein 3 g, Fat 10 g, SaturatedFat 1 g, Sodium 226 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving

RICE SALAD WITH LEMON, DILL, AND RED ONION



Rice Salad with Lemon, Dill, and Red Onion image

Thislemony rice salad with dill offsetsthe richness of our Seared Salmon with Creamy Leek Sauce.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains     Rice Recipes

Number Of Ingredients 10

3/4 teaspoon coarse salt, plus more for cooking water
1 cup white long-grain rice
1/2 small red onion, finely chopped (about 1/3 cup)
3 tablespoons red-wine vinegar
3 tablespoon freshly squeezed lemon juice, (1 lemon)
2 1/2 tablespoon extra-virgin olive oil
1 1/2 teaspoons finely chopped garlic
1/4 teaspoon freshly ground pepper
3 tablespoons roughly chopped fresh dill
Grated zest of 1 lemon

Steps:

  • Bring a medium saucepan three-quarters full of water to a boil; add salt. Stir in rice, and return water to a boil. Reduce heat to a simmer; cook uncovered until rice is tender, about 14 minutes. Drain rice in a sieve, and transfer to a medium bowl.
  • Meanwhile, mix together red onion and vinegar in a small bowl. Let sit 5 minutes; strain onion in a sieve, discarding vinegar. Place lemon juice, oil, garlic, 3/4 teaspoon salt, and the pepper in another small bowl, and whisk to combine.
  • Drizzle lemon mixture over hot rice. Add reserved onion, dill, and lemon zest; toss to combine. Serve.

SPRING RICE SALAD WITH LEMON-DILL DRESSING



Spring Rice Salad With Lemon-dill Dressing image

Fresh, delicious and real quick side dish for spring! Lemon and dill are one of my favorite combos. Other veggies work well in this too, such as broccoli, fennel, snow peas, zucchini, etc. Pick your favorites! Fresh dill is best but you could try substituting dried. I like to serve this at around room temperature but it can also be served warmer or cooler. Use up to 1/2 cup oil but I like to make this lower fat. Adapted from a Williams-Sonoma cookbook.

Provided by Kumquat the Cats fr

Categories     Long Grain Rice

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

1 cup basmati rice or 1 cup long grain rice
2 cups vegetable stock
1/2 lb green beans, trimmed and cut into 1 inch pieces
1/2 lb sugar snap pea, trimmed
1/2 lb asparagus, trimmed and cut into 1 inch pieces
3 -4 tablespoons fresh lemon juice
1 -2 tablespoon extra virgin olive oil
3 tablespoons fresh dill, chopped
1 garlic clove, minced
salt and pepper, to taste
lemon wedge (optional)
fresh dill sprig (optional)

Steps:

  • Prepare rice according to package directions using stock instead of water and omitting salt and butter. Set aside when done.
  • Meanwhile, chop vegetables and bring saucepan 3/4 full of water to boil. Add green beans and snow peas and blanch for about 4-5 minutes or until desired tenderness. Remove with slotted spoon and let cool.
  • Add asparagus to reserved water in saucepan and simmer until tender, about 10 minutes or until desired tenderness. Drain and let cool with other vegetables.
  • In large bowl wisk together lemon juice, olive oil, dill, garlic, salt and pepper.
  • Add rice and vegetables and toss.
  • Garnish with dill sprigs and lemon wedges if desired.

Nutrition Facts : Calories 255, Fat 5.1, SaturatedFat 0.8, Sodium 15.7, Carbohydrate 47.8, Fiber 6.6, Sugar 3.1, Protein 7.2

SUMMER SQUASH AND RED RICE SALAD WITH LEMON AND DILL



Summer Squash and Red Rice Salad With Lemon and Dill image

During the hot summer months, cook rice in double batches so that you'll have it on hand for refreshing whole-grain salads. I like to mold this in a ramekin.

Provided by Martha Rose Shulman

Categories     side dish

Time 2h45m

Yield 4 to 6 servings

Number Of Ingredients 10

3/4 pound long summer squash, preferably a mix of green and yellow, sliced very thin
Salt to taste
1 garlic clove, crushed
5 tablespoons fresh lemon juice
2 1/4 cups cooked red rice, either Thai jasmine, Thai sticky or Bhutanese
3 tablespoons chopped fresh dill
2 tablespoons lightly toasted pine nuts (15 grams)
1 bunch scallions, thinly sliced or chopped, or 1/4 cup chopped chives
1/4 cup extra virgin olive oil
Freshly ground pepper

Steps:

  • Slice the squash as thinly as you can. Sprinkle with salt and let sit for 15 to 30 minutes. Rinse and drain on paper towels.
  • Mix together 3 tablespoons of the lemon juice and the garlic. Toss with the squash. Season with salt and pepper. Cover and refrigerate for 1 to 2 hours.
  • Remove the squash from the refrigerator and remove the garlic clove. If you want a garlicky dressing, purée the garlic and add it to the remaining lemon juice. Otherwise, discard the garlic. Whisk together the remaining lemon juice and the olive oil with salt and pepper to taste.
  • In a salad bowl, combine the squash and whatever liquid is in the bowl, the rice, dill, pine nuts and scallions or chives. Toss with the dressing, taste and adjust seasoning, and serve.

Nutrition Facts : @context http, Calories 118, UnsaturatedFat 9 grams, Carbohydrate 5 grams, Fat 11 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 1 gram, Sodium 442 milligrams, Sugar 2 grams

LEMON DILL RICE



Lemon Dill Rice image

I found the basis for this recipe years ago and have revised it over the years. Try this tasty rice with fish or chicken. I prefer to use a good quality long grain rice, especially Jasmine, but any rice will do.

Provided by PAFoodie

Categories     Rice

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 9

1 cup long grain rice
1/2 cup onion, finely chopped
2 tablespoons extra virgin olive oil
1 tablespoon dried dill
1/2 lemon, juice of
1/2 lemon, zest of, finely grated
1 teaspoon salt
fresh ground pepper (3 grindings)
2 cups water (scant)

Steps:

  • Heat the olive oil in a saucepan.
  • Saute the chopped onion for 1 minute.
  • Add rice and "parch" over low heat, by stirring until the rice turns white again. Do not let the rice brown.
  • Add the rest to the ingredients and bring to boil.
  • Lower heat and cover with a tight fitting lid. Cook until all of the liquid is absorbed.
  • Fluff well with a fork, replace the lid and let sit for 5 minutes.
  • Note: The rice turn translucent when mixed with the oil. Sauteing the rice greatly reduces foaming during cooking.

Nutrition Facts : Calories 239.8, Fat 7.1, SaturatedFat 1, Sodium 589.8, Carbohydrate 39.7, Fiber 1.1, Sugar 1.1, Protein 3.7

RICE SALAD



Rice Salad image

This rice salad is a great summer salad in place of potato salad, or any time of year!

Provided by TRACEY44F

Categories     Salad     Grains     Rice Salad Recipes

Time 4h50m

Yield 8

Number Of Ingredients 15

2 cups water
1 cup white rice
6 eggs
1 (10 ounce) package frozen peas, thawed
1 cup chopped celery
¼ cup chopped onion
1 (4 ounce) jar diced pimento
1 cup mayonnaise
1 teaspoon prepared mustard
1 tablespoon lemon juice
¼ cup sweet pickle relish
1 (9 ounce) can solid white tuna packed in water, drained
¼ teaspoon dried dill weed
1 teaspoon salt
⅛ teaspoon pepper

Steps:

  • In a saucepan bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. Remove from heat, and set aside to cool.
  • Place eggs in a saucepan and cover with cold water. Bring to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
  • Rinse frozen peas under cold water. Strain, and place in a large mixing bowl. Add eggs, rice, celery, onions, and pimiento; toss to combine, and set aside. In a separate bowl, stir the mayonnaise together with mustard, lemon juice, relish, tuna, dill, salt, and pepper until well blended. Add to the vegetable mixture, and toss to combine. Cover, and refrigerate for a minimum of 4 hours. Toss once more before serving. Serve chilled.

Nutrition Facts : Calories 423.6 calories, Carbohydrate 30.1 g, Cholesterol 158.8 mg, Fat 26.2 g, Fiber 2.4 g, Protein 17.2 g, SaturatedFat 4.6 g, Sodium 691.4 mg, Sugar 5.8 g

Tips:

  • Use high-quality rice: Choose a variety of rice that is known for its fluffy texture and nutty flavor, such as basmati rice or jasmine rice.
  • Cook the rice properly: Follow the package instructions for cooking the rice, making sure to use the correct ratio of water to rice and cooking it for the recommended amount of time.
  • Let the rice cool completely: Before assembling the salad, allow the cooked rice to cool completely to room temperature. This will prevent the rice from becoming mushy when mixed with the other ingredients.
  • Use fresh herbs: Fresh herbs, such as dill and parsley, add a vibrant flavor to the salad. Chop them finely just before adding them to the salad to preserve their flavor.
  • Choose ripe and flavorful vegetables: Select ripe and flavorful vegetables, such as tomatoes, cucumbers, and red onions, to add color and crunch to the salad.
  • Use a good quality olive oil: A good quality olive oil will add a rich and fruity flavor to the dressing. Look for an extra virgin olive oil that is made from olives that have been grown and harvested in a region known for producing high-quality olive oil.
  • Season the salad to taste: Before serving, taste the salad and adjust the seasoning as needed. Add more salt, pepper, or lemon juice to suit your taste preferences.

Conclusion:

Rice salad with lemon, dill, and red onion is a light, refreshing, and flavorful salad that is perfect for summer gatherings or as a side dish for grilled meats or fish. With its combination of fluffy rice, fresh herbs, crisp vegetables, and a tangy dressing, this salad is sure to be a hit with everyone who tries it. So next time you're looking for a delicious and easy-to-make salad, give this recipe a try.

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