Rice salade to die for

Recipe by Damaris Beems
0.0 from 0 votes
Course: SaladsCuisine: Arabic, Mediterranean




Cooking time


Total time



If we think of rice, we usually think of white rice in all its varieties. Or maybe brown rice. But red rice is not so known, and we are going to change that. Red rice is full of taste, has a nutty hint to it and the bite is fantastic. This salad is a great combination of tastes that bring out the best in each other. And like many other dishes, the next day it is even better.


  • 250 gram red rice

  • 100 gram cranberries

  • 1 red onion

  • 1 courgette

  • 1 egg plant

  • 3 grilled red peppers in a pot

  • 100 gram almonds

  • 1 bouquet fresh coriander and flat parsley

  • 3 table spoons vegan honey

  • 4 table spoons red wine vinegar

  • 1 orange (juice of it)

  • olive oil

  • salt and pepper


  • Start by cooking the rice according to the instructions on the package.
  • When the rice is cooked, let it rest for a while with the lid off. Then fill a salad bowl with the rice, the red onion, the cranberries and quite some olive oil until it is nice juicy. Add the sea salt and the grinded pepper. This is also the moment where you squeeze the orange juice on the rice. Add the honey and the red wine vinegar. Mix it all well together.
  • Preheat a grill pan or a frying pan, add the olive oil and fry the zucchini slices really well. Make sure they turn nicely brown. Then do the same with the egg plant. You should really fry the eggplant well, otherwise it stays mushy and that’s not how we want it. Well fried means they are dark brown on both sides.
  • Add the vegetables to the rice, together with the red peppers, the parsley and the coriander. All nicely cut and sliced.
  • Now it’s time for the almonds to be roasted up in a dry frying pan. Add them just before serving.


  • If you have prepared too much almonds and there is some salad left over, keep some in a container for the next day. They will stay crispy this way.

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