Description
Mary Berry’s red rice salad is a wholesome, hearty salad made with nutty red rice, assorted vegetables, and a zingy homemade dressing. It’s known for its bright appearance and satisfying bite. Red rice is boiled until tender yet firm, then tossed with flavorful ingredients like spring onions, peppers, herbs, and a tangy vinaigrette. This salad is typically served cold and can be prepared ahead of time, making it a perfect meal-prep option or side dish.
Ingredients
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Red rice – 1 cup (uncooked): Nutty and slightly chewy, red rice forms the base of this salad.
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Spring onions – 3, finely sliced: Adds a mild onion flavor and crunch.
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Red bell pepper – 1, diced: Provides sweetness and vibrant color.
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Yellow bell pepper – 1, diced: Adds a pop of brightness and another layer of sweetness.
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Cucumber – ½, diced: Refreshing and hydrating.
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Cherry tomatoes – 10, halved: Juicy and sweet, they lift the entire dish.
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Fresh parsley – 2 tablespoons, chopped: Brings freshness and color.
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Salt and black pepper – to taste: Enhances the overall flavor.
For the Dressing:
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Olive oil – 3 tablespoons: Adds richness and smoothness.
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Red wine vinegar – 2 tablespoons: Offers a tangy kick.
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Dijon mustard – 1 teaspoon: Provides depth and a slight heat.
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Honey – 1 teaspoon (optional): Balances the acidity in the dressing.
Instructions
Step 1: Cook the Red Rice
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Boil the rice: Rinse the red rice thoroughly and boil it in salted water according to package instructions (usually about 35-40 minutes). It should be tender yet slightly chewy.
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Drain and cool: Once cooked, drain and set aside to cool completely.
Step 2: Prepare the Vegetables
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Chop the veggies: Dice the cucumber, peppers, and spring onions. Halve the cherry tomatoes and chop the parsley.
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Combine in a bowl: Add all the chopped vegetables to a large mixing bowl.
Step 3: Make the Dressing
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Whisk together: In a small bowl, mix olive oil, vinegar, mustard, and honey (if using). Whisk until well combined. Season with salt and pepper.
Step 4: Assemble the Salad
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Mix everything: Add the cooled red rice to the vegetable mixture. Pour the dressing over and toss gently to coat.
Step 5: Chill Before Serving
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Refrigerate for 30 minutes: Let the salad rest in the fridge for at least 30 minutes before serving to allow the flavors to meld.