Recipes Courtesy of the USA Rice Federation.

USA Rice Federation

Salmon Pistachio Rice Salad

Salmon Pistachio Rice Salad

Rice becomes infused with the delicate flavors of smoked salmon, lemon and herbs in this summertime salad. For a special presentation, use short-grain rice, which is more glutinous than other rice types, press into a mold and unmold for a plated masterpiece.

What You’ll Need:


2 tbsp vegetable oil 30 mL
1 cup sliced zucchini 250 mL
1 tsp salt 5 mL
1/4 cup olive oil 50 mL
2 tbsp lemon juice 30 mL
1/3 cup water or vegetable stock 75 mL
2 tsp lemon pepper 10 mL
2 1/2 cups

cooked Kokuho® Rose White or Kokuho® Rose Brown Rice

625 mL
1 head of Boston lettuce, torn 1
1/3 cup sliced spring onion 75 mL
2 tbsp chopped flat-leaf parsley 30 mL
5 1/2 oz smoked salmon, sliced into short strips 150 g
2 tbsp chopped pistachio nuts 30 mL


In medium pan, heat vegetable oil; add zucchini and brown on each side. Season with salt and set aside to cool.


In large bowl, whisk olive oil, lemon juice, water and pepper. Add zucchini, rice, lettuce, onions, parsley, salmon and nuts; toss.

Makes 4 servings.

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