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Hearty Rice Salad

I enjoy experimenting with new recipes, and this is one of my creations. I like to serve this salad as a luncheon or light supper dish, accompanied by cold asparagus and pumpernickel rolls.
  • Total Time
    Prep: 25 min. + chilling Cook: 20 min. + cooling
  • Makes
    10-12 servings


  • 4 cups chicken broth
  • 1-1/2 teaspoons salt
  • 1/4 teaspoon ground turmeric
  • 2 cups uncooked long grain rice
  • 1 cup diced fully cooked ham
  • 5 to 6 green onions, sliced
  • 2 medium carrots, shredded
  • 1/4 cup minced fresh parsley or 1 tablespoon dried parsley flakes
  • 1/2 cup fresh or frozen peas, thawed
  • 1 small sweet red pepper, diced
  • 1 small green pepper, diced
  • 2 tablespoons minced fresh basil or 2 teaspoons dried basil
  • 1/2 cup sliced pimiento-stuffed olives
  • 1/4 teaspoon pepper
  • 1 cup diced Swiss or cheddar cheese
  • 1/3 cup olive oil
  • 3 tablespoons white wine vinegar


  • In a large saucepan, bring broth, salt and turmeric to a boil; stir in the rice. Reduce heat; cover and simmer for 20 minutes. Remove from the heat let stand, covered, for 5 minutes or until liquid is absorbed.
  • Transfer to a large bowl; cool to room temperature. Stir in the next 11 ingredients. If desired, cover and refrigerate for up to 24 hours.
  • Four hours before serving, combine oil and vinegar; pour over salad and toss well. Serve at room temperature.

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