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Colorful Forbidden Rice Salad

I wanted to make sure that my recipe appropriately welcomed the much awaited-spring, so I added fresh mint, Italian parsley, and segmented navel oranges to this dish (in addition to some other yummy ingredients). The beauty of forbidden rice is you can get as creative as you’d like!
Course Salad
Cuisine American
Keyword rice
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 6 Servings
Author Kath Younger


  • 1 lb Forbidden rice
  • 1 Cucumber peeled and diced
  • 1 Red pepper diced
  • 1 Navel orange segmented
  • 1/4 cup Walnuts chopped
  • 2 tbsp Mint
  • 2 tbsp Italian parsley
  • ½ tsp Salt

For the Dressing

  • 2 tbsp Honey or agave
  • 2 Lemons juiced
  • 4 tbsp Extra virgin olive oil


  • Prepare forbidden rice according to package. Set aside and allow to cool.
  • Prepare cucumber, bell pepper, orange and herbs.
  • Chop walnuts.
  • Whisk dressing ingredients together.
  • Pour rice into bowl or on platter and top with layers of ingredients.
  • Drizzle dressing on top and then toss to combine.