Harvest Rice Salad Recipe

This harvest rice salad recipe is an easy, make-ahead side dish that brings all the flavors of fall together. Ready in just 35 minutes!

Course Side Dish

Cuisine Fall, Grains, Holiday, Salad, Thanksgiving

Diet Low Fat

Prep Time 10

Cook Time 25

Total Time 35

Servings servings

Calories 1727kcal

8 ounces rice blend choose your favorite rice blends, preferably unseasoned- cook per package directions and cool.
1 cup dried cranberries
¾ cup shallots minced
1 ½ cups celery shaved - use the slicing surface on your box grater or slice it thin with a knife
¼ cup crumbly blue cheese
2 Tablespoon fresh parsley chopped
½ teaspoon Kosher salt
¼ teaspoon ground black pepper
2 Tablespoon olive oil
2 Tablespoon red wine vinegar

Mince the shallots finely, so they give you crunch without taking over each bite. If you want a more subdued flavor, soak the diced shallots in cold water for 10 minutes and drain really well before adding to the salad.
Spread the cooked rice on a sheet pan to cool quickly, and fluff it with a fork so the grains don’t clump.
Choose an unseasoned rice blend, so it doesn’t compete with the other flavors.
Add the parsley right before serving, so it stays bright and fresh.
Shave the celery on the slicing side of a box grater, or slice it thin with a knife.
Give the salad a good stir before serving, since the rice soaks up some of the rice salad dressing as it chills.
Taste before serving, and add a splash more vinegar or a pinch more salt if it needs a boost.
Ingredients to prep ahead- Cook and cool the rice, mince the shallots, and shave the celery, so all that’s left is mixing.
Leftovers and storage- Store in an airtight container in the fridge for up to a week. Serve it cold, straight from the fridge, with no reheating needed.