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Rice Salad with Raisins and Scallions


This salad is great for a picnic, or it can be served as a side for lunch or dinner.

  • Prep:
  • Total Time:
  • Servings: 4

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.

Cook's Notes

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

Reviews Add a comment

  • 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.