Mary Berry Rice Salad Recipe

A well-made rice salad brings color, texture, and flavor to the table—and this Mary Berry Rice Salad Recipe is a perfect example of that harmony. Packed with vibrant vegetables, fluffy rice, and a zingy mustard vinaigrette, this dish works well as a side or a light main. It’s fresh, satisfying, and quick to make. In just under 30 minutes, you can have a healthy, delicious salad that’s perfect for picnics, barbecues, or midweek lunches.

What is Mary Berry Rice Salad?

The Mary Berry Rice Salad is a cold salad made with cooked long-grain or basmati rice tossed with colorful vegetables like bell peppers, spring onions, and cucumber, all brought together with a tangy homemade vinaigrette. This salad is known for being light yet filling, and its flavor only improves as it sits, making it ideal for preparing in advance.

Other Salad Recipes

• Mary Berry Red Rice Salad
• Mary Berry Beetroot Tart
• Mary Berry Green Salad
• Nigella Rice Salad
• Mary Berry Quinoa Salad

Why You Should Try This Recipe

• Bright and colorful – The mix of vegetables and herbs creates a beautiful presentation.
• Easy to prepare – Quick and simple steps using pantry staples and fresh produce.
• Great for gatherings – Perfect for BBQs, lunchboxes, or potlucks.
• Healthy and wholesome – A good source of fiber, vitamins, and complex carbs.
• Make-ahead friendly – Can be chilled and stored for up to 3 days.
• Naturally gluten-free – Safe for gluten-sensitive guests with no need for substitutes.

Ingredients Needed to Make Mary Berry Rice Salad

Each ingredient contributes flavor, texture, and nutrition to this balanced salad:

• Cooked basmati or long-grain rice – 2 cups (cooled): Provides a light, fluffy base.
• Red bell pepper – 1, diced: Adds crunch and sweetness.
• Yellow bell pepper – 1, diced: For bright color and mild flavor.
• Cucumber – ½, diced: Offers freshness and a juicy bite.
• Spring onions – 3, finely sliced: Brings a mild onion note.
• Fresh parsley – 2 tablespoons, chopped: For added brightness and color.
• Salt and pepper – to taste: Balances and lifts all the flavors.

For the Dressing:

• Olive oil – 3 tablespoons: Smooth and rich base.
• White wine vinegar – 2 tablespoons: Adds a bright, tangy note.
• Dijon mustard – 1 teaspoon: Gives depth and gentle heat.
• Honey – 1 teaspoon (optional): Slight sweetness to balance the acidity.

Equipment Needed

To prepare this rice salad, gather these basic kitchen tools:

• Medium saucepan (for cooking rice, if not using pre-cooked)
• Large mixing bowl
• A chopping board and a sharp knife
• Small jar or bowl (for dressing)
• Whisk or fork
• Serving spoon

Instructions to Make Mary Berry Rice Salad

Step 1: Cook and Cool the Rice

• Boil the rice: If using uncooked rice, cook 1 cup in salted water until tender. Fluff and let it cool completely.
• Use pre-cooked rice if short on time: Just ensure it’s cold and separated.

Step 2: Prepare the Vegetables

• Dice and slice: Cut peppers and cucumber into small, uniform pieces. Slice spring onions finely.
• Chop herbs: Finely chop the parsley for even distribution.

Step 3: Make the Dressing

• Mix in a jar or bowl: Combine olive oil, white wine vinegar, mustard, honey (if using), salt, and pepper.
• Shake or whisk until smooth: The vinaigrette should be fully emulsified.

Step 4: Combine and Toss

• Add everything to a large bowl: Mix cooled rice, vegetables, and herbs.
• Pour over the dressing: Toss gently to ensure every grain of rice is coated.

Step 5: Chill and Serve

• Let it rest in the fridge for 20–30 minutes: This helps the flavors blend beautifully.
• Serve cold or at room temperature.

What Goes Well With Mary Berry Rice Salad

• Grilled chicken skewers – A hearty pairing that makes it a full meal.
• Pan-fried halloumi – Adds saltiness and a golden crisp texture.
• Lamb chops or grilled lamb – The salad cuts through the richness.
• Roast vegetables – Serve alongside for a vegetarian platter.
• Cold cuts or sliced ham – Perfect for picnic-style meals.
• Herbed yogurt dip – Adds creaminess and freshness.
• Boiled eggs – Protein-rich and easy to prep ahead.

Expert Tips for Making the Best Mary Berry Rice Salad

These tips ensure you get the best texture and flavor every time:

• Use cold rice – Warm rice will steam the vegetables and turn the salad mushy.
• Fluff rice after cooking – Prevents clumping and keeps the grains separate.
• Chop veggies evenly – Helps with even distribution and presentation.
• Don’t overdress – Add dressing gradually to avoid sogginess.
• Taste and adjust – Balance acidity, salt, and sweetness in the vinaigrette.
• Let it chill before serving – Enhances the overall flavor.
• Add protein if needed – Grilled chicken, tofu, or beans make it more filling.

Easy Variations of Mary Berry Rice Salad

Switch it up with these creative, yet simple variations:

• Add sweetcorn or peas – For added color and sweetness.
• Use wild rice or brown rice – Boosts fiber and adds a nutty flavor.
• Mix in feta cheese – Crumbles bring creaminess and a salty punch.
• Toss in chickpeas – Makes it heartier and more nutritious.
• Add sun-dried tomatoes – For a more intense, savory flavor.
• Include fresh mint – Great for a summery refresh.

Best Practices to Store Mary Berry Rice Salad

• Use an airtight container – Keeps ingredients fresh and prevents odor absorption.
• Refrigerate within 2 hours – To ensure food safety.
• Best eaten within 3 days – After that, the veggies may start to soften.
• Avoid freezing – The texture of rice and raw veggies can become unpleasant after thawing.
• Keep dressing separate if prepping ahead – Combine just before serving for best texture.

Best Practices to Reheat Mary Berry Rice Salad

Although typically served cold, if you prefer a warm version:

• Microwave gently – In short 20–30 second intervals.
• Cover loosely – Prevents drying out.
• Reheat without dressing – Add dressing after reheating to preserve flavor.
• Stir halfway through – Ensures even warming without overcooking.

How Can I Make Mary Berry Rice Salad Healthier?

• Use brown or red rice – Adds more fiber and nutrients.
• Reduce olive oil in the dressing – Swap some with lemon juice or yogurt.
• Add more veggies – Bell peppers, cherry tomatoes, or leafy greens boost volume and nutrition.
• Skip the honey – For a lower-sugar option.
• Use herbs generously – Adds flavor without calories.

Nutrition Value (per serving):

• Calories: 260
• Protein: 5g
• Fat: 10g
• Carbohydrates: 35g
• Fiber: 3g
• Sugar: 4g
• Sodium: 130mg

FAQs

Should the rice be cooled before making Mary Berry Rice Salad?

Yes, the rice should be completely cooled before mixing with the vegetables and dressing. Warm rice can make the salad soggy and affect the texture of fresh ingredients.

Can I use leftover rice to make rice salad?

Leftover rice works perfectly for this recipe, as long as it’s stored properly and chilled. Cold, day-old rice tends to hold its shape better in salads.

How do I keep the rice from clumping in the salad?

Fluff the rice with a fork after cooking and let it cool uncovered. Adding a drizzle of oil while cooling also helps prevent clumping.

What type of rice is best for Mary Berry Rice Salad?

Long-grain white rice or basmati rice is ideal due to its fluffy texture and neutral flavor. These varieties hold up well in cold salads without becoming sticky.

Final Words

This Mary Berry Rice Salad Recipe is a go-to dish when you want something wholesome, colorful, and easy. It’s fresh, flavorful, and endlessly adaptable to suit your mood, season, or ingredients on hand.

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