Rice Summer Salad

When it’s too hot to stand over the stove, this cold rice salad does the job. Long-grain brown rice tossed in a tangy tarragon-mustard vinaigrette with crunchy celery, green bell pepper, scallions, peas, and pimentos. No mayo, no heavy dressing, just vinegar and herbs doing all the work.

The technique here is important: dress the rice while it’s still warm. Warm grains absorb the vinegar-mustard mixture much better than cold ones, so the flavor gets into each grain instead of just sitting on the surface. Then let it cool completely before tossing in the vegetables so they stay crisp.

Chill it for at least 2 hours before serving. That resting time lets everything marry together and the tarragon flavor deepens considerably.

Kitchen Tips

• Dress the warm rice and then spread it on a sheet pan to cool faster. Piling warm rice in a bowl traps steam and makes it mushy.
• Don’t add the tomato or cucumber until just before serving. Their moisture dilutes the dressing and softens the other vegetables if they sit too long.
• Apple cider vinegar gives a rounder flavor, but wine vinegar makes it more refined. Both work well.
• This keeps in the fridge for up to 2 days, but hold the tomato and cucumber until serving day.

Variations

• Herb swap: Try fresh basil or dill in place of tarragon for a different herbal direction, as the recipe author suggests.
• Protein boost: Add diced grilled chicken or chickpeas to turn this side into a full summer main dish.
• Mediterranean spin: Swap pimentos for sun-dried tomatoes and add crumbled feta and kalamata olives.