Name: Mary Berry Rice Salad Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Cuisine: British
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.; 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.

Mary Berry Rice Salad Recipe

Print Recipe

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.

Author: Ekani Ella
Prep Time: 15
Cook Time: 15
Total Time: 30 minutes
Yield: 4
Category: Salad
Method: Boiling
Cuisine: British

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.

Find it online: https://britishbakingrecipes.co.uk/mary-berry-rice-salad-recipe/