Spring Rice Salad

A rice dish that is as colorful as it is flavorful

October 28, 2013

Every spring I look forward to making a dish full of spring delights with all the tender greens and edible flowers. Many—such as redbud blooms, dandelion greens, and wild violets—you can find growing in your own yard. I also like to let all the brassicas flower and collect the yellow blooms. Arugula flowers are my favorite. If you don’t have flowers, this recipe still works really well with just tender salad greens, such as arugula and mizuna.


  • 2–3 cups cooked brown rice (see note, below)
  • About 1 cup sushi vinegar (available at Asian food stores)
  • 1 handful of your favorite greens
  • 2 inches of a carrot, cut into small pieces
  • 1 tablespoon of your favorite oil, such as extra-virgin olive oil, sesame oil, or grapeseed oil
  • 1 handful of your favorite edible flowers


1. Add the vinegar to the rice and break up the rice by “cutting” into the rice and not mixing it. You don’t want to make it mushy.

2. While the vinegar is being absorbed by the rice, lightly toss the greens, carrot pieces, and oil together in a separate bowl. Once the rice has absorbed the vinegar, add the greens mixture and toss to mix.

3. Sprinkle the edible flowers on top and serve.

Note: Using day-old rice is the easiest. That way you don’t have to cool down the rice before adding the tender greens and flowers.

Jason and Haruka Oatis post recipes and farm photos on their blog, edibleearthscape.wordpress.com.

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