Parsley-Pistachio Rice Salad

A healthy, delicious and fresh rice salad for summer flavored with mint and parsley and a light lemon dressing.

Original recipe makes 4 servings


1/2 cup basmati rice
1 cup water
1/4 cup olive oil
1 tablespoon fresh lemon juice
1 teaspoon coarse grained mustard
salt and pepper to taste
1/2 cup chopped fresh flat-leaf parsley
2 tablespoons chopped fresh mint leaves
2 tomatoes, diced
1/2 red bell pepper, seeded and diced
1/4 cup chopped pistachio nuts
1/4 cup chopped pitted kalamata olives

  • PREP

    15 mins

  • COOK

    20 mins


    35 mins


  1. Combine the rice and water in a small saucepan. Bring to a boil, then reduce the heat to low and simmer until rice has absorbed all of the water, about 20 minutes. Transfer to a bowl and set aside to cool.
  2. In a separate bowl, whisk together the olive oil, lemon juice and mustard. Season with salt and pepper. Pour the dressing over the rice, and stir in the parsley, mint, tomatoes, bell pepper, pistachios and olives.


Calories: 290 kcal
Carbohydrates: 25.7 g
Cholesterol: 0 mg
Fat: 19.8 g
Fiber: 2.3 g
Protein: 4.5 g
Sodium: 292 mg