Delia Smith’s Rice Salad is made with long-grain white rice, cucumber, red bell pepper, red onion, corn kernels, and fresh parsley, tossed in a dressing of olive oil, white vinegar, garlic, salt, and pepper. It serves 6 and takes about 30 minutes to prepare, excluding chilling time.
Try More Delia Smith Recipes:
🧡 Why You’ll Love This Rice Salad Recipe:
- Refreshing Flavor: The combination of crisp vegetables and flavorful dressing creates a refreshing taste experience.
- Easy Preparation: Simple ingredients and straightforward instructions make it easy to prepare.
- Healthy: Packed with nutritious ingredients like vegetables and olive oil, it’s a wholesome addition to any meal.
- Make-Ahead: Prepare it in advance and chill in the refrigerator to allow the flavors to meld together.
- Great for Meal Prep: Portion it into individual containers for easy grab-and-go lunches or snacks throughout the week.
❓ What Is Delia Smith Rice Salad Recipe?
Delia Pork and Apricot Casserole is a hearty dish made with tender pork, sweet apricots, and flavorful seasonings. It’s a savory-sweet casserole known for its rich texture and delightful taste. The name comes from its key ingredients, pork and apricots, creating a comforting meal.
🍚 Delia Smith Rice Salad Ingredients
- 1 cup long-grain white rice (or you can use brown rice for a healthier option)
- 2 cups water (for cooking the rice)
- 1/2 teaspoon salt
- 1 cucumber, diced
- 1 red bell pepper, diced
- 1/4 cup red onion, finely chopped
- 1/2 cup cooked corn kernels
- 1/4 cup fresh parsley, chopped
- 1/4 cup olive oil
- 2 tablespoons white vinegar (or lemon juice)
- 1 garlic clove, minced
- Salt and pepper, to taste
🥘 How To Make Delia Smith Rice Salad
- Rinse the rice under cold water until the water runs clear.
- Combine the rice, water, and 1/2 teaspoon of salt in a medium saucepan. Bring to a boil, then reduce the heat to low, cover, and simmer until the rice is tender and the water is absorbed, about 18 minutes.
- Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork and spread out to cool.
- While the rice is cooking, dice the cucumber, bell pepper, and red onion. Chop the parsley.
- In a small bowl, whisk together the olive oil, vinegar, minced garlic, salt, and pepper.
- In a large bowl, combine the cooled rice with the cucumber, bell pepper, onion, corn, and parsley. Pour the dressing over the salad and toss well to combine.
- Taste and adjust the seasoning with more salt and pepper if needed. Refrigerate the salad for at least 30 minutes to allow the flavors to meld.
💭 Recipe Tips:
- Rinsing Rice: Rinse the rice under cold water until the water runs clear to remove excess starch and prevent the grains from sticking together during cooking.
- Cooking Rice: Use a medium saucepan to cook the rice with water and salt. Bring it to a boil, then reduce the heat to low, cover, and simmer until the rice is tender and the water is absorbed, typically around 18 minutes.
- Prepping Vegetables: While the rice is cooking, prepare the vegetables by dicing the cucumber, bell pepper, and red onion, and chopping the parsley.
- Adding Dressing: Pour the prepared dressing over the salad ingredients and toss well to ensure everything is evenly coated.
- Chilling: Refrigerate the salad for at least 30 minutes before serving to allow the flavors to meld together and to serve it chilled.
🍤 What To Serve With Rice Salad?
Serve Rice Salad as a refreshing side dish alongside grilled chicken, fish, or shrimp pair it with slow-cooking ribs or steak for a flavorful contrast it also complements vegetarian dishes like grilled vegetables or falafel wraps enjoy its versatility at picnics, BBQs, or potlucks.
🎚 How To Store Leftovers Rice Salad?
- Refrigerator: Place the leftover rice salad in an airtight container and store it in the refrigerator it will stay fresh for up to 3-4 days.
- Freezer: If you need to store it for a longer period, you can freeze the rice salad transfer it to a freezer-safe container or a resealable freezer bag, It can be stored in the freezer for up to 2-3 months.
🚫 Can I Reheat Leftovers Rice Salad?
While reheating rice salad isn’t typically recommended to avoid compromising its texture and flavor, you can gently warm it in the microwave or on the stovetop if desired.
FAQ’S
What type of rice is best for rice salad?
Long-grain white rice or brown rice works well for rice salad brown rice adds extra fiber and nutrients, while white rice offers a softer texture.
Can I use leftover rice for rice salad?
Yes, leftover rice is perfect for rice salad it should be cooled to room temperature before using to prevent the salad from becoming mushy.
Is rice salad healthy?
Rice salad can be healthy depending on the ingredients used it’s typically a good source of carbohydrates, fiber, and various vitamins and minerals. Choosing whole grain rice and adding plenty of vegetables increases its nutritional value.
How do I cook rice for rice salad?
Rinse the rice under cold water, then cook it according to package instructions once cooked, spread the rice out on a baking sheet to cool and prevent it from becoming sticky.
Can rice salad be made in advance?
Yes, rice salad can be made in advance and stored in the refrigerator in fact, it often tastes better after the flavors have had time to meld together.
Try More Delia Smith Recipes:
Delia Smith Rice Salad Nutrition Facts
Amount Per Serving
- Calories: 375kcal
- Carbohydrates: 36g
- Protein: 17g
- Fat: 18g
- Saturated Fat: 3g
- Polyunsaturated Fat: 4g
- Monounsaturated Fat: 12g
- Cholesterol: 31mg
- Sodium: 638mg
- Potassium: 704mg
- Fiber: 8g
- Sugar: 5g
- Vitamin A: 735IU
- Vitamin C: 33mg
- Calcium: 98mg
- Iron: 3mg
Delia Smith Rice Salad Recipe
Description
Delia Smith’s Rice Salad is made with long-grain white rice, cucumber, red bell pepper, red onion, corn kernels, and fresh parsley, tossed in a dressing of olive oil, white vinegar, garlic, salt, and pepper. It serves 6 and takes about 30 minutes to prepare, excluding chilling time.
Ingredients
Instructions
- Rinse the rice under cold water until the water runs clear.
- Combine the rice, water, and 1/2 teaspoon of salt in a medium saucepan. Bring to a boil, then reduce the heat to low, cover, and simmer until the rice is tender and the water is absorbed, about 18 minutes.
- Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork and spread out to cool.
- While the rice is cooking, dice the cucumber, bell pepper, and red onion. Chop the parsley.
- In a small bowl, whisk together the olive oil, vinegar, minced garlic, salt, and pepper.
- In a large bowl, combine the cooled rice with the cucumber, bell pepper, onion, corn, and parsley. Pour the dressing over the salad and toss well to combine.
- Taste and adjust the seasoning with more salt and pepper if needed. Refrigerate the salad for at least 30 minutes to allow the flavors to meld.
Notes
- Rinsing Rice: Rinse the rice under cold water until the water runs clear to remove excess starch and prevent the grains from sticking together during cooking.
- Cooking Rice: Use a medium saucepan to cook the rice with water and salt. Bring it to a boil, then reduce the heat to low, cover, and simmer until the rice is tender and the water is absorbed, typically around 18 minutes.
- Prepping Vegetables: While the rice is cooking, prepare the vegetables by dicing the cucumber, bell pepper, and red onion, and chopping the parsley.
- Adding Dressing: Pour the prepared dressing over the salad ingredients and toss well to ensure everything is evenly coated.
- Chilling: Refrigerate the salad for at least 30 minutes before serving to allow the flavors to meld together and to serve it chilled.