Step-by-Step Instructions

Cook the Rice:

Rinse the rice under cold water until the water runs clear to remove excess starch. This helps the rice stay fluffy.

In a medium pot, bring 2 cups of water or vegetable broth to a boil. Add a pinch of salt.

Add the rice, reduce the heat to low, cover, and let it simmer for about 15-20 minutes or until the rice is tender and has absorbed all the liquid.

Prepare the Vegetables:

While the rice is cooking, prepare the vegetables. Dice the cucumber, bell pepper, and red onion. Halve the cherry tomatoes, and chop the parsley.

Mix the Dressing:

In a small bowl, whisk together the olive oil, red wine vinegar (or lemon juice), dried oregano, salt, and pepper.

Combine the Ingredients:

Once the rice is cooked, remove it from heat and let it cool for about 10 minutes. Then, fluff it with a fork to separate the grains.

In a large mixing bowl, combine the cooled rice, chopped vegetables, olives, peas, and corn.

Add the Dressing:

Pour the dressing over the salad and toss everything together gently until well combined.

Chill the Salad:

Cover the bowl with plastic wrap or a lid and let it chill in the refrigerator for at least 30 minutes. This allows the flavors to meld together.

Serve:

Before serving, give the salad another gentle toss and adjust the seasoning with additional salt and pepper if needed. Garnish with fresh parsley.

Variations and Tips

Protein Boost: Add diced cooked chicken, tuna, or chickpeas for extra protein.

Vegan/Dairy-Free: This recipe is already vegan-friendly. Just ensure that any additional proteins are also plant-based.

Gluten-Free: Use rice as your main ingredient, and you’re good to go! Just be sure to check any additional ingredients for gluten content.

Seasonal Ingredients: Feel free to substitute any vegetables with seasonal ones. Zucchini, asparagus, or artichoke hearts are great alternatives.