Nigella’s Rice Salad consists of crispy rice, coconut oil, cavolo nero, asparagus, spring onions, and cashews, all tossed in a tangy dressing crafted with glug olive oil, coconut vinegar, soy sauce, agave syrup, and lime juice and takes 30 minutes to be ready!
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💚 Why You’ll Love This Rice Salad Recipe:
- Crispy rice adds a unique texture.
- Fresh veggies provide a burst of flavor.
- It’s a versatile dish suitable for any occasion.
❓ What Is Nigella’s Rice Salad Recipe?
Nigella’s Rice Salad features crispy rice tossed with cavolo nero, asparagus, spring onions, and cashews, all coated in a zesty dressing made with glug olive oil, coconut vinegar, soy sauce, agave syrup, and lime juice.
🍚 Nigella Rice Salad Ingredients
- 3 tablespoons coconut oil
- 150 grams cold cooked rice
- 4 stalks cavolo nero (torn)
- 2 spring onions (finely chopped)
- 350 grams of asparagus (finely sliced on the diagonal)
- 60 grams of roasted and salted cashew nuts
- salt and freshly ground black pepper
For The Dressing:
- glug olive oil
- 2 tablespoons coconut vinegar (or rice vinegar)
- 1 tablespoon soy sauce
- 1 tablespoon agave syrup
- juice of 1 lime
🥗 How To Make Nigella Rice Salad
- Begin by making the rice crispy. Put the rice in a skillet or frying pan and melt the coconut oil over medium heat.
- Press it into the oil and distribute it evenly. Let it cook for 6 minutes without stirring, making sure to check the bottom often to prevent burning.
- Take it off the heat and put a lid on it. Allow to rest for 5 minutes; doing so will facilitate rice removal.
- Toss the cavolo nero into a large bowl with the dressing ingredients and whisk to combine. Toss in the asparagus and spring onions after giving it a good massage to soften it.
- Toss the bowl with the crumbled rice to coat. Check the seasoning with a taste. Serve after adding the cashews.
💭 Recipe Tips
- Ensure even crisping of rice by not stirring it for 6 minutes.
- Massage cavolo nero to soften it before adding other ingredients.
- Adjust seasoning according to taste preference.
🍗 What Pairs Nicely With Rice Salad?
Accompany Rice Salad perfectly with grilled lemon herb chicken, roasted potatoes, falafel, grilled fish, feta cheese, and stuffed grape leaves.
🎚 How To Store Leftovers Rice Salad?
- In The Fridge: Keep leftover rice salad in a sealed container for 3 to 4 days.
- In The Freezer: Not recommended for freezing leftover rice salad due to texture changes.
🥵 How To Reheat Leftovers Rice Salad?
- Stove: Reheat leftover rice salad gently in a skillet for 3 minutes over low heat, stirring occasionally until warmed through.
- Microwave: Heat leftover rice salad on medium power in short 30-second intervals, stirring in between, until heated.
FAQs
Which rice is better for rice salad?
Long-grain rice varieties like basmati or jasmine are better for rice salad due to their light and fluffy texture.
Can you eat rice cold in a salad?
Yes, cold rice can be eaten in salads if properly stored to prevent foodborne illness. Refrigerate leftovers promptly for safety.
Why did my rice salad come out dry?
If your rice salad turned out dry, it’s likely due to not adding enough water during the cooking process.
how do you keep rice salad from getting soggy?
To keep the rice salad from getting soggy, cool the cooked rice rapidly by spreading it out on a tray before refrigerating.
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Nigella Rice Salad Nutrition Facts
Amount Per Serving
- Calories 201
- Total Fat 8g
- Saturated Fat 1.5g
- Trans Fat 0.1g
- Cholesterol 3mg
- Sodium 135mg
- Potassium 232mg
- Total Carbohydrates 29g
- Dietary Fiber 3.4g
- Sugars 6.4g
- Protein 5.3g
Nigella Rice Salad
Description
Nigella’s Rice Salad consists of crispy rice, coconut oil, cavolo nero, asparagus, spring onions, and cashews, all tossed in a tangy dressing crafted with glug olive oil, coconut vinegar, soy sauce, agave syrup, and lime juice and takes 30 minutes to be ready!
Ingredients
For The Dressing:
Instructions
- Begin by making the rice crispy. Put the rice in a skillet or frying pan and melt the coconut oil over medium heat.
- Press it into the oil and distribute it evenly. Let it cook for 6 minutes without stirring, making sure to check the bottom often to prevent burning.
- Take it off the heat and put a lid on it. Allow to rest for 5 minutes; doing so will facilitate rice removal.
- Toss the cavolo nero into a large bowl with the dressing ingredients and whisk to combine. Toss in the asparagus and spring onions after giving it a good massage to soften it.
- Toss the bowl with the crumbled rice to coat. Check the seasoning with a taste. Serve after adding the cashews.
Notes
- Ensure even crisping of rice by not stirring it for 6 minutes.
Massage cavolo nero to soften it before adding other ingredients.
Adjust seasoning according to taste preference.