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Persian Rice Salad


Quick and easy

Quick and easy

Quick and easy

Prep Time:

10 minutes

Cook Time:

50 minutes


4 servings


1  cup  uncooked brown rice

3  tablespoons  fresh lemon juice

1  tablespoon  Bertolli olive oil

1/4  teaspoon  dried dill weed

1/3  cup  chopped dates (about 8)

1/2  bunch  green onions, chopped

1/3  cup  roasted cashew pieces


Cook rice according to package directions.

Spread rice out on a plate or shallow bowl and chill in refrigerator 10 to 15 minutes.

Meanwhile, squeeze lemons for juice and combine with oil and dill in a medium bowl.

Chop dates and green onions. Toss in dressing with rice and cashews; season with salt and pepper to taste.

Serve at room temperature or chill.
Nutritional Information
Calories: 300, Fat Calories: 90, Total Fat: 10g, Saturated Fat: 2g, Sodium: 370mg, Carbohydrates: 49g, Dietary Fiber: 3g, Protein: 6g, Iron: 10mg, Calcium: 2, VitaminC: 10%, VitaminA: 0%

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