Nigella Rice Salad Recipe

Looking for a salad that’s hearty, colorful, and packed with bold flavors? This Nigella Rice Salad Recipe ticks all the boxes. Known for her vibrant and inventive cooking, Nigella Lawson’s rice salad is a delightful mix of textures and tastes, combining fluffy rice, crunchy vegetables, aromatic herbs, and a zesty dressing. It’s the perfect make-ahead dish for picnics, summer lunches, or side servings at a barbecue. Best of all, it’s easy to prepare and comes together in about 30 minutes.

What is Nigella Rice Salad?

The Nigella Rice Salad is a bright and flavorful cold rice dish made with cooked basmati rice, finely chopped vegetables, fresh herbs, and a tangy mustard-lemon dressing. This salad balances the mildness of rice with vibrant accents from red onions, bell peppers, and parsley. It’s typically served chilled or at room temperature and is a versatile dish that can be easily customized with ingredients you already have on hand.

Other Salad Recipes

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

Why You Should Try This Recipe

• Perfect for meal prep – Tastes better the next day as flavors meld.
• Versatile and filling – Serve as a main, side, or lunchbox favorite.
• Bursting with flavor – Balanced notes of sharp, fresh, and savory.
• Vegetarian-friendly – Naturally meat-free and satisfying.
• Easy to double or scale – Great for family dinners or larger gatherings.
• Fresh and colorful – A feast for the eyes as well as the palate.

Ingredients Needed to Make Nigella Rice Salad

This salad uses simple, fresh ingredients and a bold dressing to create layers of flavor:

• Basmati rice – 1 cup (uncooked): Light and fluffy, a perfect base.
• Red bell pepper – 1, finely diced: Adds sweetness and crunch.
• Yellow bell pepper – 1, finely diced: For vibrant color and mild flavor.
• Cucumber – ½, diced: Refreshing and hydrating.
• Red onion – 1 small, finely chopped: Adds sharpness and bite.
• Fresh parsley – 3 tablespoons, chopped: Bright and herbaceous.
• Mint leaves – 2 tablespoons, chopped (optional): For a cooling finish.
• Salt and black pepper – to taste: Essential for flavor balance.

For the Dressing:

• Olive oil – 3 tablespoons: Smooth and slightly fruity.
• Lemon juice – 2 tablespoons (freshly squeezed): Adds tang and brightness.
• Dijon mustard – 1 teaspoon: A hint of spice and depth.
• Honey – 1 teaspoon (optional): To soften acidity.

Equipment Needed

Gather these basic kitchen tools to prepare the salad with ease:

• Saucepan (for cooking rice)
• Mixing bowl
• Chopping board and knife
• Small jar or bowl (for dressing)
• Whisk or fork
• Salad spoon or tongs

Instructions to Make Nigella Rice Salad

Step 1: Cook and Cool the Rice

• Boil the rice: Cook 1 cup of basmati rice in salted water until tender. Drain and let it cool completely.
• Fluff with a fork: Prevents the grains from sticking together.

Step 2: Chop the Vegetables and Herbs

• Prepare your veggies: Dice red and yellow peppers, cucumber, and onion evenly.
• Chop fresh herbs: Finely chop parsley and mint (if using).

Step 3: Make the Dressing

• Combine in a jar or bowl: Mix olive oil, lemon juice, mustard, honey, salt, and pepper.
• Shake or whisk: Blend until emulsified and smooth.

Step 4: Assemble the Salad

• Add all ingredients to a bowl: Mix rice, chopped vegetables, and herbs together.
• Pour over the dressing: Toss gently until the salad is evenly coated.

Step 5: Chill and Serve

• Refrigerate for 20–30 minutes: This helps the flavors develop.
• Serve cold or at room temperature.

What Goes Well With Nigella Rice Salad

• Grilled prawns or shrimp – A light seafood pairing that enhances citrus notes.
• Roasted chicken – Classic comfort that works with the salad’s freshness.
• Halloumi or paneer – Adds protein and a salty, chewy contrast.
• Falafel or veggie patties – Keeps the meal vegetarian yet hearty.
• Smoked salmon slices – For a fancier, flavorful option.
• Toasted pita or flatbread – Perfect for scooping or layering.
• Cold yogurt sauces – Like tzatziki, for creaminess and balance.

Expert Tips for Making the Best Nigella Rice Salad

To bring out the full flavor and texture of this salad, keep these tips in mind:

• Cool rice thoroughly – Hot rice will steam the vegetables and turn the salad soggy.
• Use a sharp knife – Clean cuts help the vegetables stay crisp.
• Add dressing just before chilling – Allows ingredients to absorb the flavor without wilting.
• Season well – Taste and adjust salt, pepper, and lemon juice to balance the dressing.
• Chill before serving – Enhances flavor and makes the salad more refreshing.
• Fluff rice with a fork, not a spoon – Prevents clumping.
• Use fresh lemon juice – It’s more vibrant than bottled.

Easy Variations of Nigella Rice Salad

Make the salad your own with these simple additions or swaps:

• Add chickpeas or black beans – For extra protein and fiber.
• Swap lemon with lime – For a more tropical twist.
• Include cherry tomatoes – Juicy bursts of sweetness and color.
• Sprinkle with feta cheese – Crumbly and salty, it pairs perfectly.
• Add raisins or dried cranberries – Introduces a sweet contrast.
• Use brown rice – For a nuttier, whole-grain version.

Best Practices to Store Nigella Rice Salad

• Store in an airtight container – Keeps it fresh and prevents fridge odors.
• Refrigerate promptly – Don’t leave out for more than two hours.
• Lasts 3–4 days – Best flavor is within the first 2 days.
• Keep dressing separate if prepping ahead – Combine before serving.
• Stir before serving again – Helps redistribute dressing and flavors.

Best Practices to Reheat Nigella Rice Salad

Typically served cold, but if you prefer it warm:

• Use the microwave gently – Heat in 30-second bursts, covered loosely.
• Reheat only the rice – Remove raw vegetables before warming.
• Add a splash of lemon after reheating – Brightens the flavor back up.
• Avoid overheating – Keeps vegetables from turning mushy.

How Can I Make Nigella Rice Salad Healthier?

• Use less oil – Reduce olive oil or replace half with vegetable broth.
• Increase herbs and greens – Add spinach or arugula for more nutrients.
• Use brown rice or wild rice – More fiber and minerals than white rice.
• Skip the honey – To lower the sugar content in the dressing.
• Add seeds or nuts – Such as pumpkin or sunflower, for healthy fats.

Nutrition Value (per serving):

• Calories: 270
• Protein: 5g
• Fat: 11g
• Carbohydrates: 36g
• Fiber: 3g
• Sugar: 5g
• Sodium: 120mg

FAQs

What type of rice is best for Nigella’s rice salad?

Basmati rice is ideal for Nigella’s rice salad because it remains fluffy, separate, and light after cooking, making it perfect for cold salads.

Do I need to rinse the rice before cooking for salad?

Yes, rinsing basmati rice under cold water removes excess starch, preventing it from clumping and ensuring a fluffy, non-sticky texture once cooled.

Can I use leftover rice to make Nigella’s rice salad?

Leftover rice works well as long as it has been cooled and stored safely. Fluff it with a fork before mixing to break up any clumps.

Should I add the dressing while the rice is still warm?

No, the rice should be completely cooled before adding the dressing. This keeps the vegetables crisp and prevents the salad from becoming soggy.

Final Words

This Nigella Rice Salad Recipe is vibrant, flexible, and easy to prepare, offering a balance of nutrition and flavor that works for any occasion.

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