Mary Berry Red Rice Salad is made with Camargue red rice, carrots, spring onions, coriander leaves, limes, honey, red chillies, light olive oil, cider vinegar, salt, and pepper. This delicious Red Rice Salad recipe creates a tasty side dish that takes about 35 minutes to prepare and can serve up to 10 people.
Ingredients Needed
- 450g/1lb Camargue red rice
- 1 tsp salt
- 6 carrots
- 8 spring onions
- small bunch of coriander leaves, chopped
For the dressing:
- 4 limes, finely grated zest, and juice only
- 4 tsp honey
- 2 red chillies, finely chopped
- 4 tbsp light olive oil
- 2 tbsp cider vinegar
- salt and pepper
How To Make Red Rice Salad
- Cook the Rice: Measure the rice in a jug, then place it in a pan with double the volume of boiling water. Add the salt. Bring to a boil, then cover and reduce the heat to a low simmer. Cook for 20-30 minutes, or until the grains are tender but still have a little bite.
- Prepare the Vegetables: Coarsely grate the carrots (using the thick grating blade of a food processor if available) and thinly slice the spring onions. Place them in a bowl and add half of the chopped coriander.
- Make the Dressing: In a jam jar, mix all dressing ingredients and shake well.
- Combine: Drain the rice if necessary and add it to the bowl with the vegetables. Add the dressing, taste, and season with more salt and pepper if needed.
- Serve: Garnish with the remaining coriander scattered on top.
Recipe Tips
- Rinse the Rice: Rinse the Camargue red rice under cold water before cooking to remove excess starch, which helps keep the grains separate and fluffy.
- Adjust the Spice Level: If you prefer a milder salad, remove the seeds from the red chillies before chopping them, or reduce the amount used.
- Chill Before Serving: For the best flavor, let the salad chill in the fridge for at least 30 minutes after mixing. This allows the dressing to soak into the rice and vegetables.
- Customize the Veggies: Feel free to add other vegetables like bell peppers, cucumber, or even peas to enhance the salad’s flavor and texture. Just ensure they are cut small enough to mix well with the rice.
How To Store Leftovers?
First, let the leftover Red Rice Salad cool until it reaches room temperature. Then, transfer it to an airtight container and store it in the fridge. The salad can be kept in the fridge for up to 3 days.
Nutrition Facts
Serving Size: 1 of 10 servings
- Calories: 201
- Total Fat: 8g
- Saturated Fat: 1.5g
- Cholesterol: 2.9 mg
- Sodium: 135mg
- Total Carbohydrate: 29g
- Dietary Fiber: 3.4g
- Sugars: 6.4g
- Protein: 5.3g
Try More Mary Berry Recipes:
- Mary Berry Chocolate Pots
- Mary Berry Marie Rose Sauce
- Mary Berry Fried Rice
- Mary Berry Chocolate Chip Cupcakes
Mary Berry Red Rice Salad
Description
Mary Berry Red Rice Salad is made with Camargue red rice, carrots, spring onions, coriander leaves, limes, honey, red chillies, light olive oil, cider vinegar, salt, and pepper. This delicious Red Rice Salad recipe creates a tasty side dish that takes about 35 minutes to prepare and can serve up to 10 people.
Ingredients
For the dressing:
Instructions
- Cook the Rice: Measure the rice in a jug, then place it in a pan with double the volume of boiling water. Add the salt. Bring to a boil, then cover and reduce the heat to a low simmer. Cook for 20-30 minutes, or until the grains are tender but still have a little bite.
- Prepare the Vegetables: Coarsely grate the carrots (using the thick grating blade of a food processor if available) and thinly slice the spring onions. Place them in a bowl and add half of the chopped coriander.
- Make the Dressing: In a jam jar, mix all dressing ingredients and shake well.
- Combine: Drain the rice if necessary and add it to the bowl with the vegetables. Add the dressing, taste, and season with more salt and pepper if needed.
- Serve: Garnish with the remaining coriander scattered on top.
Notes
- Rinse the Rice: Rinse the Camargue red rice under cold water before cooking to remove excess starch, which helps keep the grains separate and fluffy.
- Adjust the Spice Level: If you prefer a milder salad, remove the seeds from the red chillies before chopping them, or reduce the amount used.
- Chill Before Serving: For the best flavor, let the salad chill in the fridge for at least 30 minutes after mixing. This allows the dressing to soak into the rice and vegetables.
- Customize the Veggies: Feel free to add other vegetables like bell peppers, cucumber, or even peas to enhance the salad’s flavor and texture. Just ensure they are cut small enough to mix well with the rice.
Mary Berry Red Rice Salad