Delia Smith’s Rice Salad is made with brown basmati rice, currants, walnuts, spring onions, cucumber, tomato, red pepper, red dessert apple, olive oil, and vinaigrette dressing. This easy rice salad recipe creates a delicious side dish that takes about 60 minutes to prepare and can serve up to 4 people.
Delia Smith Rice Salad Ingredients
- 150ml (5 fl oz) brown basmati rice
- 15g (½ oz) currants
- 25g (1 oz) walnuts, finely chopped
- Salt and pepper
- 300ml (10 fl oz) boiling water
- 1 teaspoon olive oil
- 2 tablespoons vinaigrette dressing
- 3 spring onions, finely chopped
- 4cm (1½ inch) piece cucumber, peeled and finely chopped
- 1 large tomato, finely chopped
- ½ small red pepper, de-seeded and finely chopped
- ½ red dessert apple, cored and chopped with the skin left on
How To Make Delia Smith Rice Salad
- Heat the oil in a frying pan and stir in the rice until the grains are coated.
- Pour the boiling water over the rice, add some salt, and bring to a boil. Stir once, cover with a lid, and simmer gently for 40-45 minutes until the water is absorbed (tilt the pan to check). Remove the lid, take the pan off the heat, and cover with a tea towel for a few minutes to absorb the steam.
- Put the rice into a salad bowl, fluff it with a fork, pour the dressing over while the rice is still warm, and mix well. Let it cool, then mix in the other ingredients. Add more dressing if needed, and taste to check the seasoning.
- Keep in a cool place until ready to serve.
Recipe Tips
- Rinse the rice before cooking to remove excess starch and prevent it from becoming too sticky.
- Simmer the rice on low heat to ensure even cooking and avoid burning the bottom.
- Mix the dressing with warm rice to help the flavors soak in better.
- Let the salad chill in the fridge before serving for the best taste and texture.
What To Serve With Rice Salad?
This fresh and crunchy rice salad pairs well with grilled chicken, roasted vegetables, baked fish, or a green salad. It also can be served alongside hummus, pita bread, falafel, or a quinoa dish for a healthy lunch.
How To Store Leftovers Rice Salad?
- Refrigerate: Let the leftover rice salad cool until it reaches room temperature. Then, transfer it to an airtight container and refrigerate. It will stay fresh for up to 3 days.
- Freeze: Rice salad is not recommended for freezing because the vegetables and rice may become mushy when thawed.
Delia Smith Rice Salad Nutrition Facts
Serving Size: 4 servings
- Calories: 225
- Total Fat: 7.2g
- Saturated Fat: 0.8g
- Cholesterol: 0mg
- Sodium: 32mg
- Potassium: 286mg
- Total Carbohydrate: 37g
- Dietary Fiber: 3.1g
- Sugars: 5.7g
- Protein: 4.5g
Try More Delia Smith Recipes:
- Delia Parmesan Biscuits
- Delia Smith Banoffee Pie
- Delia Spinach And Ricotta Lasagne
- Delia Smith Marzipan Recipe
Delia Smith Rice Salad Recipe
Description
Delia Smith’s Rice Salad is made with brown basmati rice, currants, walnuts, spring onions, cucumber, tomato, red pepper, red dessert apple, olive oil, and vinaigrette dressing. This easy rice salad recipe creates a delicious side dish that takes about 60 minutes to prepare and can serve up to 4 people.
Ingredients
Instructions
- Heat the oil in a frying pan and stir in the rice until the grains are coated.
- Pour the boiling water over the rice, add some salt, and bring to a boil. Stir once, cover with a lid, and simmer gently for 40-45 minutes until the water is absorbed (tilt the pan to check). Remove the lid, take the pan off the heat, and cover with a tea towel for a few minutes to absorb the steam.
- Put the rice into a salad bowl, fluff it with a fork, pour the dressing over while the rice is still warm, and mix well. Let it cool, then mix in the other ingredients. Add more dressing if needed, and taste to check the seasoning.
- Keep in a cool place until ready to serve.
Notes
- Rinse the rice before cooking to remove excess starch and prevent it from becoming too sticky.
- Simmer the rice on low heat to ensure even cooking and avoid burning the bottom.
- Mix the dressing with warm rice to help the flavors soak in better.
- Let the salad chill in the fridge before serving for the best taste and texture.