Red rice and orange salad

Name: Red rice and orange salad
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 4 persons
Cuisine: World
Ingredients: about 50 gram uncooked red rice; 2 oranges; 1 spring onion; 6 tablespoons plain yogurt; 1 tablespoon mint, fresh or dried; dash of olive oil; pepper and salt to taste; small handful of mixed seeds (such as sunflower seeds, pumpkin seeds and pine nuts)

A refreshing, vegetarian and kind of filling red rice and orange salad. Great for lunch or serve with bread as a side dish to go with fish of meat.

Recipe red rice and orange salad

Made by Véronique

Published at 2017-01-24, this recipe is for 4 persons and takes 35 minutes.

Founder of Ohmydish (since 2014), she prefers to spend all day in the kitchen. Once working in the hospitality industry as an independent chef, she loves helping you gain confidence in the kitchen. With her easy-to-follow recipes, handy tips, and cooking knowledge, you'll make the most delicious dishes yourself! The recipes are accessible to everyone, from beginners to advanced home cooks.

Updated at: 2025-07-19

Let's get started

Preparation time

25 minutes

Time cooking

10 minutes

Total time

35 minutes

For the first foodblogswap of 2017 we made a lovely rice salad using the recipe from this Dutch foodblog as an inspiration.

Preparation - 25 minutes + waiting time

Fill the medium-sized pan with water and salt and bring to a boil. Cook the rice according to the package, mostly red rice will take a bit longer than regular white rice.

Drain the rice and let it cool off completely.

Finishing the red rice and orange salad - 10 minutes

Use a sharp knife to trim as much of the orange peel and white skin (pith) as possible. Then cut the segments out of 2 oranges, as close to the membrane as possible to create beautiful orange wedges.

Squeeze the juice from the oranges and add the juice to the small bowl. Add a dash of olive oil and a tablespoon of mint to the bowl along with the yogurt. Season with pepper and salt and set the dressing aside.

Rinse the spring onion and chop into fine rings. Combine the spring onion and orange wedges with the cold rice. Add the dressing, seeds and if needed a little more pepper and salt. Enjoy!