Raisin, Feta and Pistachio Rice Salad

  • Yield: 4 servings
  • Prep: 12 minutes
  • Cook: 15 minutes

A wonderful time saver for the busy cook, this salad can be made up to a day ahead of time.


1cup basmati rice
1/4cup olive oil
2 1/2tablespoons lemon juice
2tablespoons orange juice
2teaspoons finely grated orange rind
1/4 to 1/2teaspoon red pepper flakes
1/2teaspoon cinnamon
1teaspoon salt
1/2teaspoon black pepper
2medium green onions, chopped
1/4cup California dark raisins
1/4cup California golden raisins
1/4cup feta cheese, crumbled
3/4cup pistachios
1/4cup fresh parsley, chopped


  1. Cook rice according to package instructions. Spoon cooked rice onto a baking sheet to allow the rice to cool.
  2. Whisk together  olive oil, lemon juice, orange juice and rind, red pepper flakes, cinnamon, salt and pepper in a small bowl.
  3. Place  cooled rice in a large bowl. Pour dressing over  rice; stir well to combine.
  4. Add green onions, raisins, feta, pistachios and parsley. Toss well. Refrigerate for at least 1 hour, then allow salad to come to room temperature before serving.

Recipe by Nadine Mesch