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Nigella Rice Salad Recipe

Nigella Rice Salad recipe
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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.

Ingredients

  • 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.

Instructions

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.

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