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Rice Salad with Raisins and Scallions

Adding the golden raisins to the hot rice helps soften them. They plump up as they absorb moisture from the rice.

  • Prep:
  • Total Time:
  • Servings: 4
Rice Salad with Raisins and Scallions

Source: Everyday Food, June 2006


  • 1 cup long-grain white rice
  • 1/3 cup golden raisins
  • 1 tablespoon olive oil
  • 3 tablespoons freshly squeezed lemon juice
  • 1 small head radicchio, or red Belgian endive, thinly sliced crosswise
  • 2 scallions, thinly sliced on the diagonal
  • Coarse salt and ground pepper


  1. Cook rice according to package instructions.

  2. Add raisins and oil to rice (while still hot); fluff with a fork. Transfer to a shallow bowl, cover loosely with plastic wrap, and refrigerate until cool, about 1 hour.

  3. With a fork, mix in lemon juice, radicchio, and scallions; season with salt and pepper. Serve.

Reviews (2)

  • Jinjin 23 Sep, 2013

    This salad is delicious. I used brown rice instead of white and Belgian endive. The flavors are delicate and work really well. It tastes even better after a night in the fridge. A great dish to bring to a summer party!

  • MlleGena 15 Jun, 2008

    I used Belgian endive for this recipe. One endive per a serving of small seems rather little making this more of a rice-dish than a salad. I also substituted sea salt instead of regular salt which made this dish more characteristic, in a good way.

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