Reviews (2) Add Rating & Review 2 Ratings 5 star values: 1 4 star values: 1 3 star values: 0 2 star values: 0 1 star values: 0 Martha Stewart Member Rating: Unrated 09/23/2013 This salad is delicious. I used brown rice instead of white and Belgian endive. The flavors are delicate and work really well. It tastes even better after a night in the fridge. A great dish to bring to a summer party! Martha Stewart Member Rating: Unrated 06/15/2008 I used Belgian endive for this recipe. One endive per a serving of small seems rather little making this more of a rice-dish than a salad. I also substituted sea salt instead of regular salt which made this dish more characteristic, in a good way.
Back to Rice Salad with Raisins and Scallions All Reviews for Rice Salad with Raisins and Scallions - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Rice Salad with Raisins and Scallions Recipe Summary prep: 10 mins total: 1 hr 30 mins Servings: 4
Ingredients Ingredient Checklist 1 cup long-grain white rice 1/3 cup golden raisins 1 tablespoon olive oil 3 tablespoons freshly squeezed lemon juice 1 small head radicchio, or red Belgian endive, thinly sliced crosswise 2 scallions, thinly sliced on the diagonal Coarse salt and ground pepper
Cook’s Notes Adding the golden raisins to the hot rice helps soften them. They plump up as they absorb moisture from the rice.
Gallery Rice Salad with Raisins and Scallions
Recipe Summary prep: 10 mins total: 1 hr 30 mins Servings: 4
Gallery
Rice Salad with Raisins and Scallions
Rice Salad with Raisins and Scallions
Rice Salad with Raisins and Scallions
Recipe Summary prep: 10 mins total: 1 hr 30 mins Servings: 4
Recipe Summary
prep: 10 mins total: 1 hr 30 mins
Servings: 4
prep: 10 mins
total: 1 hr 30 mins
prep:
10 mins
total:
1 hr 30 mins
Servings: 4
4
Ingredients
Ingredients
- 1 cup long-grain white rice 1/3 cup golden raisins 1 tablespoon olive oil 3 tablespoons freshly squeezed lemon juice 1 small head radicchio, or red Belgian endive, thinly sliced crosswise 2 scallions, thinly sliced on the diagonal Coarse salt and ground pepper
Directions
Cook rice according to package instructions.
Add raisins and oil to rice (while still hot); fluff with a fork. Transfer to a shallow bowl, cover loosely with plastic wrap, and refrigerate until cool, about 1 hour.
With a fork, mix in lemon juice, radicchio, and scallions; season with salt and pepper. Serve.
Cook’s Notes Adding the golden raisins to the hot rice helps soften them. They plump up as they absorb moisture from the rice.
Cook’s Notes
Adding the golden raisins to the hot rice helps soften them. They plump up as they absorb moisture from the rice.
Reviews (2)
Add Rating & Review 2 Ratings 5 star values: 1 4 star values: 1 3 star values: 0 2 star values: 0 1 star values: 0
Martha Stewart Member Rating: Unrated 09/23/2013 This salad is delicious. I used brown rice instead of white and Belgian endive. The flavors are delicate and work really well. It tastes even better after a night in the fridge. A great dish to bring to a summer party! Martha Stewart Member Rating: Unrated 06/15/2008 I used Belgian endive for this recipe. One endive per a serving of small seems rather little making this more of a rice-dish than a salad. I also substituted sea salt instead of regular salt which made this dish more characteristic, in a good way.
Reviews (2)
Add Rating & Review 2 Ratings 5 star values: 1 4 star values: 1 3 star values: 0 2 star values: 0 1 star values: 0
Add Rating & Review
2 Ratings 5 star values: 1 4 star values: 1 3 star values: 0 2 star values: 0 1 star values: 0
2 Ratings 5 star values: 1 4 star values: 1 3 star values: 0 2 star values: 0 1 star values: 0
2 Ratings 5 star values: 1 4 star values: 1 3 star values: 0 2 star values: 0 1 star values: 0
5 star values: 1 4 star values: 1 3 star values: 0 2 star values: 0 1 star values: 0
Martha Stewart Member Rating: Unrated 09/23/2013 This salad is delicious. I used brown rice instead of white and Belgian endive. The flavors are delicate and work really well. It tastes even better after a night in the fridge. A great dish to bring to a summer party! Martha Stewart Member Rating: Unrated 06/15/2008 I used Belgian endive for this recipe. One endive per a serving of small seems rather little making this more of a rice-dish than a salad. I also substituted sea salt instead of regular salt which made this dish more characteristic, in a good way.Martha Stewart Member
Rating: Unrated 09/23/2013
This salad is delicious. I used brown rice instead of white and Belgian endive. The flavors are delicate and work really well. It tastes even better after a night in the fridge. A great dish to bring to a summer party!
Rating: Unrated
Rating: Unrated 06/15/2008
I used Belgian endive for this recipe. One endive per a serving of small seems rather little making this more of a rice-dish than a salad. I also substituted sea salt instead of regular salt which made this dish more characteristic, in a good way.
All Reviews for Rice Salad with Raisins and Scallions
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Rice Salad with Raisins and Scallions
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
