Mediterranean Rice Salad
Why it works: Allsome Long Grain Parboiled Rice is always fluffy, never sticky, and holds its shape perfectly – ideal for cold salads where texture matters.
Ingredients:
• 3 cups cooked and cooled Allsome Long Grain Parboiled White Rice
• 3 Persian cucumbers, diced
• A handful of cocktail tomatoes, halved
• ½ red onion, finely diced
• Fresh parsley, chopped
• (Optional) Olives or crumbled feta
Dressing:
• ¼ cup oil
• 3 tbsp lemon juice
• 1 tsp Dijon mustard
• ½ tsp oregano
• ½ tsp cumin
• Salt & pepper to taste
Method:
1. Place cooked rice in a large bowl.
2. Add cucumber, tomatoes, red onion, and parsley.
3. In a separate bowl, whisk together all dressing ingredients.
4. Pour dressing over the salad and toss gently to combine.
5. (Optional) Add olives or feta before serving.
[Music] What’s up everybody? I’m Chef D and today we’re making a light refreshing salad inspired by the Mediterranean. This is something that you can have on your summer days. You know, you can use your leftovers, you can just add on, you know, as long as you’ve got the base of it as the as traditional as you can have it. Everything else you can just introduce you because the idea here is that we want to show you recipes that will inspire you to add a lot of you so that you can start making food that is really, you know, inspired, start making something different. And the star of the show today is awesome rice. Oh my word, what beautiful, beautiful rice from the Wilton company. This rice is par boiled. That simply means that they cook the rice halfway for you so that it is for your convenience. You don’t have to spend hours and hours waiting for your food to cook. So without wasting any time, let’s get to the salad. Right, let’s walk through the ingredients. Vinegar, cumin. Most Mediterranean dishes have a lot of cumin. Mediterranean, Spanish dishes, they use a lot of cumin to just accent all of the herbs and the spice that they put in. It just brings it all together. We’ve got some dijon mustard. We’ve got some chopped parsley. Got some diced onion. Got some diced tomato, diced cucumber, uh some cheese. Whatever cheese that you want, whatever cheese that you have, you can use that. It’s all good. It’s up to you. And then we’ve got some oregano. So, what we’re going to start doing, we’re going to make it backwards, right? So, that simply means that we’re going to make the dressing. And then from the dressing, we’re going to introduce the salad components that will come into it. Get it? so that we make it into one beautiful thing. So, what we’re going to do, grab some salt. Put some salt in there. I mean, there’s other things that have some some tang to it, so you don’t want to put too much salt. And some beautiful crushed black pepper. It’s always better when you crush it yourself. It just brings out those beautiful, beautiful woody notes that a black pepper have. And then of course you don’t have to use sesame seed oil. You can use canola oil if you have it or you can traditionally use olive oil or the blended olive oil combination that is there. So that’s what’s normally there. I’m using this cuz I want to try something else. Also canola’s got that beautiful nuttiness that it has inside. So I know it’s going to lend itself a lot more to the salad. And it’s a cold dish. So you want to put ingredients that will already kick up the flavors that already kick up the aroma in the room. So we’ve got sesame. you beauty you. And then of course we’re going to add our Dijon. Not too much. Just like about yay much. About a teaspoon of Dijon in there. Some strong stuff that one. And of course, let’s add our cumin. There we go. And some oregano. There we go. Now, put it all together. Mix it all up. Now that we’ve mixed it all up, we want to loosen it up a little bit. So, I’m going to add this. This is the tangy part of the dish. This is what will make it give it that one. That’s that that vibe there. We’ve got some white vinegar in there so I can get this guy out. And just mix it all up. Now, this is the dressing. Oh, it smells beautiful. It smells nutty. It smells It smells like the Mediterranean. It smells like I’m out there, you know. There we go. That’s all done. Second pot. Very quick. This is a very quick salad. Something that you can put together. Of course, we’ve got awesome rice. This is the star of the show. We want to put it long grain rice. Long grain rice is beautiful because it holds its shape in cold dishes. It doesn’t really wilt away like uh the short grain rice would do. It’s also very beautiful because it then lends itself to flavor. We’ve got some cucumber in there. Got some tomato. [Applause] I don’t know how you are with onion. You know, if onion breath doesn’t bother you, then go crazy. I Hey, no. I’ll just put a little bit. I won’t be so liberal with the onion, of course. Then we’ve got some beautiful parsley out here. Not too much. Then cheese. Now cheese is just my idea cuz I just love some cheese and I cheese. Be cheesy about it. Cheese. That’s what I do. That’s what I do. So I brought some cheese. So look at the already. Already already when you’re looking at the dish as it sits, it looks beautiful. This is something that you could just go into it like that. It looks amazing. And look at the star of the show at the bottom. Hey. And look at that. This is something that you could put on a table on a summer’s day and then just give it to anybody. and they will love what you’ve given to them with that beautiful dressing that we’ve just made. So, yeah, uh now that we’ve got all those guys out the way, we’re about to introduce the dressing. Now, most people seem to think that dressings are complex. They’re not. They’re really not complicated. It’s just a matter of how you cut your your oil. So you put your oil in there and then you put your vinegar in there and then whatever other components that want that you want to help it along with the flavors and then we just mix it along. The best way to mix something like this would be to fold it. Now to folding is simply meaning that it’s a technique that they use in culinary. You take it from the bottom and then you fold. So you fold the food in to itself so that it is able to have all the flavors from the bottom rice to the top rice. Everything can just be incorporated and just be nice and one. This is beautiful guys. This is amazing. This is amazing. I love eating this on those summer days you know or when we’ve got bries. You just pair it. Sometimes you don’t want buff on a summer day or the bri. You want to make a salad that will pair beautifully with the meat that you’ve made. And that salad also has those beautiful rice grains from also that will also give you that filling texture that you want. Now remember guys, we’ve just done the folding. We’ve just done all of that. It is looking amazing. It is smelling amazing. This is something that you want to have on any day. You want to have on those long summer days. You want to have You can make it, put it in the fridge, and have it later. This is a salad. You don’t have to be so formal about how you make it look. So here. Oh, that’s pretty. That’s pretty. There we go. We don’t want to make too much because it already has everything. That is the awesome long grain pil rice from the Bitin company. It is incredible. It is something that you can do very easily. Something that you can do for your family. Something that you can make way ahead of time for any occasion. Summer is going to taste like awesome cuz it’s awesome. Awesome. Awesome. Po boiled long grain rice brought to you by Willin is amazing. It pulls it all together. You know what I mean? Summer’s going to taste like the Mediterranean and summer’s going to be awesome cuz this is all sunrise. Till the next time. [Music]
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