Description

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.

Ingredients

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.

Instructions

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.