There’s something quietly lovely about a salad that doesn’t try too hard. This one — Mary Berry’s Red Rice Salad — is exactly that. It’s unfussy, a bit earthy, and just packed with things that taste like actual food. Not trend-chasing, not over-styled, just wholesome, colourful, and oddly comforting for something served cold.
I first made this for a lazy garden lunch with a few mates and a jug of elderflower cordial. It felt very “cottagecore meets real life” — messy bowls, crumbly feta, a couple of wasps we had to shoo off the rocket leaves. But everyone went back for seconds, and someone asked for the recipe, which is always the best kind of compliment, isn’t it?
Why You’ll Love It
- Hearty but light – the red rice has bite and texture, but it won’t leave you sluggish.
- Make-ahead friendly – actually tastes better after a few hours in the fridge.
- Packed with flavour – zingy dressing, salty feta, sweet shallots… chef’s kiss.
- Vegetarian and proud – meat-free but still satisfying.
- Super flexible – swap in whatever greens or cheese you fancy.
- Lunchbox dream – no wilting lettuce here. Holds up well the next day.
Ingredients
- 10 fl oz (275 ml) Camargue red rice
- 7 oz (200 g) feta cheese
- 2 shallots, peeled and finely chopped
- 2 oz (50 g) rocket (arugula), finely shredded
- 3 spring onions, trimmed and finely chopped
For the dressing:
- 1 small garlic clove, crushed
- 1 level tsp grain mustard
- 1 tbsp balsamic vinegar
- 2 tbsp extra virgin olive oil
- Salt and freshly cracked black pepper
How to Make It
Cook the rice low and slow:
Pop the red rice in a pan with a pinch of salt and about 570 ml boiling water (just shy of 2½ cups). Cover it with a lid, bring to a simmer, and let it do its thing on low heat for 40 minutes. Don’t peek — let it steam gently.
Let it finish with the lid on:
After 40 minutes, turn off the heat and keep that lid on. Leave it be for 15 minutes. This last steam gives the rice its lovely chew without turning to mush.
Whip up the dressing:
Grab a pestle and mortar (or the bottom of a mug if you’re in a student kitchen). Smash the garlic and a pinch of salt into a paste. Stir in the mustard, vinegar, and a generous grind of black pepper. Add olive oil and whisk until it comes together.
Dress while warm:
Transfer the warm rice to a big bowl, then drizzle over the dressing and toss gently so every grain gets a little love. Let it sit and soak up all that flavour as it cools.
Add the crunch and cream:
Once the rice is cool, stir in the chopped shallots, rocket, and spring onions. Crumble over the feta just before serving so it stays snowy and pretty on top.
Optional extras (if you’re feeling fancy):
A squeeze of lemon juice for brightness, a handful of toasted almonds or walnuts, or a few olives if you like a salty kick. Totally optional, totally worth it.
Common Mistakes and How to Dodge Them
Why’s my rice sticky?
You probably skipped rinsing. Always rinse red rice to wash off excess starch. It helps keep each grain separate.
Is the salad bland?
You might’ve skimped on the salt or dressing. Don’t be afraid to season properly. Feta brings salt, but the rice needs it too.
Can I use normal rice?
Technically yes, but it won’t be the same. Red rice has bite and a nutty flavour that holds its own against the dressing.
My feta disappeared into mush!
Add it last, and just crumble it gently on top. Stirring too much makes it vanish into the rice.
Storage and Reheating
Fridge:
Store in an airtight container for up to 4 days. Tastes even better on day two.
Freezer:
Honestly? Wouldn’t recommend. The texture of the rice and greens just doesn’t hold up well.
Reheat (if you must):
- Microwave: 1–2 mins on medium, but the feta will melt a bit.
- Stovetop: Gently in a pan with a splash of water.
- Best served cold or room temp, though — it’s a salad after all.
Frequently Asked Questions
Can I use quinoa or bulgur instead of red rice?
Sure. They’ll work, just adjust cooking time and keep an eye on the texture.
Is there a good feta substitute?
Goat cheese or crumbled ricotta salata is lovely. Even little cubes of mozzarella if you’re not into tang.
Can I prep it the night before?
Yes! Just leave the feta off until you’re ready to serve, so it doesn’t get lost in the mix.
What makes Camargue red rice special?
It’s French, has a slightly chewy texture, and adds a lovely nutty flavour. Plus, it’s beautiful. That deep red-brown colour looks stunning on the plate.
Nutrition Facts (Per Serving):
- Calories: 201 kcal
- Fat: 8g
- Saturated Fat: 1.5g
- Carbs: 29g
- Protein: 5.3g
- Fibre: 3.4g
- Sugar: 6.4g
- Sodium: 135mg
More Mary Berry Recipe:
Mary Berry Red Rice Salad
Description
Nutty red rice tossed with a tangy mustard dressing, sweet shallots, fresh greens, and crumbled feta — fresh, filling, and properly moreish.
Ingredients
Dressing:
Instructions
- Rinse rice, then cook in salted boiling water, covered, for 40 mins. Turn off heat and leave for 15 mins with lid on.
- Mix garlic, mustard, vinegar, pepper, and oil to make dressing.
- While rice is warm, stir in dressing and let cool.
- Add chopped shallots, rocket, spring onions.
- Crumble feta over just before serving.
Notes
- Rinse rice to avoid stickiness.
- Use a fork to fluff once cooked.
- Make ahead and chill — flavours deepen overnight.
- Add olives or nuts for extra texture.