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No-Cook, Quick and Easy, Rice, Salads

Red rice salad with favas, walnuts and red peppers

Red rice salad with favas, walnuts and red peppers
Ricardo DeAratanha / Los Angeles Times

There was a time when whole-grain rice meant one thing: brown rice, long grain or short. Eventually brown basmati hit the market, but those choices pale in comparison to what we can find on supermarket shelves and online today. Now ... Read more

Total time: About 1 hour | Serves 6


  • 1 tablespoon lemon juice
  • 1 tablespoon sherry vinegar or red wine vinegar
  • Salt and freshly ground pepper
  • 1 small garlic clove, finely chopped or put through a press
  • 1/2 teaspoon Dijon mustard
  • 1/4 cup extra virgin olive oil
  • 3 tablespoons walnut oil

Step 1In a measuring cup or small bowl, whisk together the lemon juice, vinegar, 1/8 teaspoon salt and several grinds of pepper (or to taste), garlic, mustard, olive oil and walnut oil. If desired, add a little more lemon juice. This makes a scant ½ cup dressing. Set aside until ready to toss with the salad.

Red rice salad

  • 3/4 pound fava beans, husked and shelled
  • 3 cups cooked red or pink rice (such as Lundberg Sprouted Red Rice or Lotus Foods Madagascar Pink)
  • 1 good-size red pepper, cut in fine dice (about 1 cup dice)
  • 1/2 cup coarsely chopped walnuts or pecans
  • 1/4 to 1/2 cup chopped fresh herbs, such as parsley, marjoram, oregano
  • Prepared dressing

Step 1In a large bowl, combine the fava beans, rice, diced pepper, walnuts and herbs. Drizzle over the dressing, tossing to coat completely. The salad can be made a couple of hours ahead and stored at room temperature, and can be refrigerated up to 2 days (note that the favas will fade, so if making ahead wait before tossing them with the salad).


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