Organic Rice Salad with Pine Nuts and Cherry Tomatoes

Serves: 4

Time: 25 minutes


  • Boil the rice as per cooking instructions and set aside to cool
  • Add the tomatoes, cucumbers, pine nuts, olive oil, basil, parsley, spring onions, lemon zest, and lemon juice and toss to combine. Taste and season with salt, pepper, and additional lemon juice as needed. Serve chilled or at room temperature.
  • 1 cup wild rice (I used orzo on this occasion).
  • 1 pint cherry tomatoes, halved (or quartered if large)
  • 1/2 medium English cucumber, seeded and cut into small dice (about 1 cup)
  • 1/2 cup pine nuts, toasted
  • 1/4 cup extra-virgin olive oil
  • 3 tablespoons finely chopped fresh basil or mint
  • 2 tablespoons finely chopped fresh Italian parsley
  • 2 spring onion, finely chopped (white and light green parts only)
  • 2 tablespoons tightly packed, finely grated lemon zest (from about 3medium lemons)
  • 3 tablespoons freshly squeezed lemon juice, plus more as needed
  • Salt
  • Freshly ground black pepper

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