Scandinavian Rice Salad

Scandinavian Rice Salad

1 Review
From: EatingWell Magazine May/June 1995

Serve this Scandinavian-inspired salad for lunch on the patio, accompanied by some good rye bread or rye crisps.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 2/3 cups water
  • 1 cup brown basmati or brown Texmati rice
  • 3/4 teaspoon salt, divided
  • 1 cup cooked green peas
  • 1/3 small English cucumber, cut in half lengthwise and thinly sliced (1 cup)
  • 1/4 cup chopped fresh dill
  • 1/4 cup sliced scallions, (2 scallions)
  • 1/3 cup chopped smoked salmon, (2 ounces)
  • 1/2 cup nonfat plain yogurt
  • 2 tablespoons extra-virgin olive oil
  • 2 teaspoons freshly grated lemon zest
  • 1 tablespoon lemon juice
  • 1/2 teaspoon freshly ground pepper


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  • Ready In

  1. Bring water to a boil in a saucepan. Stir in rice and 1/2 teaspoon of the salt, reduce heat to maintain a gentle simmer and cover pan tightly. Cook until the rice is tender and has absorbed the water, 30 to 40 minutes. Rinse the rice under cold water until cool.
  2. Combine the rice with peas, cucumber, dill, scallions and smoked salmon in a serving bowl.
  3. Whisk together yogurt, oil, lemon zest and juice, pepper and remaining 1/4 teaspoon salt In a small bowl,; pour over the salad and stir to combine.
  • Make Ahead Tip: Cover and refrigerate up to 1 hour ahead.

Nutrition information

  • Per serving: 273 calories; 9 g fat(1 g sat); 5 g fiber; 41 g carbohydrates; 9 g protein; 39 mcg folate; 3 mg cholesterol; 6 g sugars; 996 IU vitamin A; 10 mg vitamin C; 89 mg calcium; 2 mg iron; 570 mg sodium; 222 mg potassium
  • Carbohydrate Servings: 3
  • Exchanges: 2 1/2 starch, 1/2 lean meat, 1 fat

Reviews 1

December 26, 2011
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By: EatingWell User
Light, fresh and delicious! This salad is so easy to make. The dill and cucumber give it a fresh flavor that balances perfectly the rich smoky salmon. In general I'm not a fan of cold rice salads because I think the rice can be dry and tough, but the yogurt keeps the rice moist and tender.