Spring Rice Salad

Vegan, Dinner, Lunch, Savory


Nothing beats this vibrant veggie packed rice salad! A light and refreshing recipe to enjoy all spring and summer.


4 C Ralston Basmati Rice, cooked and cooled

3 ½ Tbsp. bulk olive oil, divided

1 bunch organic asparagus

8 oz. mushrooms of choice, sliced (we used Oyster and Chestnut)

1 bunch organic greens of choice, or radish topped, washed well and dried

3-4 organic radishes, sliced

½ jar Mediterranean Organic Fire Roasted Red Peppers, patted dry and diced

1 ½ C Woodstock green peas, thawed

Herbed Vinaigrette, recipe follows


Step 1

In a large wide bowl, add your rice. Set aside.

Step 2

Preheat oven to 400. Toss asparagus with 1 Tbsp. olive oil, salt, and pepper. Place on a baking sheet and roast for 10-12 minutes. Remove from oven, allow to cool, then dice each into thirds. Add to your rice.

Step 3

In a skillet, add your other 2 Tbsp. olive oil. Once hot, add your mushrooms. Sauté for 3-4 minutes over medium heat. Season with salt and pepper. Add your mushrooms to your rice.

Step 4

Add ½ Tbsp. olive oil to the same skillet. Add your greens. Cook until tender, season with salt and pepper. Add to rice mixture.

Step 5

Add in your radishes, roasted red peppers, and peas. Stir to combine.

Step 6

Add your dressing. Toss to combine. Allow to marinate for 10 minutes before enjoying.


1-2 organic shallots, minced

2-3 cloves organic garlic, minced

¼ C organic flat leaf parsley, minced

¼ C organic dill, minced

2 Tbsp. organic lemon juice

1 Tbsp. Woodstock Dijon Mustard

Salt and pepper to taste

Pinch of red pepper flakes

1/3 C bulk olive oil


Step 1

To make your dressing, add everything except the olive oil to a bowl, stir to combine. Slowly drizzle in your olive oil while whisking with the other hand until fully incorporated.