Dill Rice Salad- a fresh, herby side that tastes like spring in every bite.
There’s something about dill that instantly makes a dish feel bright and elevated. Pair it with tender rice, sweet peas, and sauteed asparagus, and you’ve got a warm salad that’s perfect for everything from weekday lunches to outdoor gatherings. This dill rice salad is one of those recipes that feels effortless but delivers big on flavor. It’s light yet satisfying, and pairs so well served with grilled or baked salmon.
This recipe is best when made fresh that day, and served warmed or at room temperature. The sweetness from the peas pair so well with the salty feta cheese and herby rice, and the lemon dressing truly ties in all of the flavors.
What to serve with dill rice salad:
Here are a few serving suggestions to make this dish a full meal-
- Honey Mustard Breaded Salmon
- Roasted Chicken with Olives– if you keep kosher, you can leave out the feta cheese to keep the dish dairy-free
- Branzino with Citrus Olive Salsa
What You’ll Need To Make Dill Rice Salad
- Long grain rice like Jasmine or Basmati, cooked in olive oil with dry dill
- Arugula as a base of greens
- Asparagus sauteed asparagus is added for a boost of greens and veggies
- Peas for a subtle sweetness and added fiber
- Fresh parsley for garnish
- Feta cheese for savory flavor
- Lemon vinaigrette as delicious creamy dressing that ties all of the flavors together
- Cook the rice in a pot with olive oil, salt and dry dill. Add the water and simmer the rice for about 20-25 minutes. Fluff with a fork once done.
- While the rice cooks, saute the chopped asparagus and peas for about 7-10 minutes in olive oil until soft. Season with a little salt & pepper
- Prepare the vinaigrette in a separate bowl or jar
- Dish the salad with a layer of arugula, cooked rice, sauteed veggies, crumbled feta cheese, parsley and dressing
Tips for serving
- If preparing and serving the same day, I like to assemble the salad on a large platter. Start with the arugula mixed with ⅓ of the dressing. Layer the rice on top, then the sauteed peas & asparagus, crumbled feta cheese and parsley. Pour the remaining dressing over the top
- If preparing a day in advance, refrigerate the rice and vegetables separately, then warm them and assemble the salad the day you serve it.
- Leftover salad can be refrigerated and warmed before eating.
I love this dish as a weeknight side or holiday entree. It’s bright, flavorful, and definitely a crowd pleaser. I can’t wait for you guys to try it!
Other rice dishes to try:
Mushroom Rice Pilaf
Herb Rice and Chickpeas
Veggie Rice Fritters
Dill Rice Salad with Peas & Asparagus
Ingredients
Dill Rice
- 1 ½ cups Jasmine rice
- 3 cups water
- 2 tbsp olive oil
- 1 tbsp dry dill
- Salt to taste
Sauteed Peas & Asparagus
- 1 cup frozen peas
- 1 asparagus bunch cut into ½ inch pieces
- 2 tbsp olive oil
- Salt & pepper
- 1 tsp lemon zest
Salad
- 3 cups arugula
- 4 oz feta cheese crumbled
- ½ cup parsley chopped
Lemon Vinaigrette
- ¼ cup olive oil
- Juice from 1 lemon
- 1 tsp lemon zest
- 1 clove garlic minced
- 1 tsp honey
- 1 tsp dijon mustard
- Salt & pepper
Directions
- Heat 2 tbsp of oil in a saucepan on medium heat and add the rice, dill and salt. Mix together for 1-2 minutes.
- Pour the water into the pot, cover and bring to a boil. Once boiling, reduce the heat to low and simmer for 20 minutes, until all of the water is absorbed. Set aside for 10 minutes, then fluff with a fork.
- While the rice cooks, heat a skillet on medium/high heat with 2 tbsp of oil. Once hot, add the chopped asparagus and cook for 7-8 minutes, stirring occasionally. Add the peas and a pinch of salt & pepper. Cook for another 5 minutes.
- Remove the pan from the heat and mix in 1 tsp of lemon zest.
- Prepare the vinaigrette by whisking all of the dressing ingredients together, or shaking them in a jar.
- To serve, I like to assemble the salad on a large platter. Start with the arugula mixed with ⅓ of the dressing. Layer the rice on top, then the sauteed peas & asparagus, crumbled feta cheese and parsley. Pour the remaining dressing over the top. Best served freshly made or at room temperature.
- If preparing a day in advance, refrigerate the rice and vegetables separately, then warm them and assemble the salad the day you serve it.
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