Sweet currants, warm curry spices, and crunchy pecans give this brown rice salad its mix of sweet and savoury flavours. That combination comes together in Delia Smith Spiced Brown Rice Salad Recipe, where tender rice is tossed with a tangy dressing, fresh vegetables, and nuts.
Ingredients
This recipe serves approximately 8 people as a side dish. Allow 20 minutes for preparation, 40–45 minutes for cooking, and additional time for cooling.
For the Rice:
- 275 ml brown basmati rice, measured uncooked
- 570 ml boiling water
- 1 dessertspoon olive oil
- A pinch of salt
For the Salad:
- 3 spring onions, finely chopped
- 5 cm piece of cucumber, finely diced
- 2 large tomatoes, peeled and chopped
- 1 small green pepper, deseeded and diced
- 1 red apple, cored and finely chopped
- 40 g dried currants
- 15 g pumpkin seeds
- 25 g pecan nuts, roughly chopped
- 25 g shelled pistachio nuts
For the Spiced Dressing:
- 1 small garlic clove, crushed
- 1 teaspoon salt
- 1 teaspoon mustard powder
- 1 dessertspoon Madras curry powder
- 2 dessertspoons white wine vinegar
- 4 tablespoons extra virgin olive oil
- Freshly ground black pepper
Brown basmati rice is a good choice for this salad because it has a slightly nutty flavour and stays pleasantly firm after cooking. Madras curry powder gives the dressing its warmth, while the vinegar keeps it from tasting too heavy.
How to Make Delia Smith Spiced Brown Rice Salad
Step 1: Cook the Brown Rice
Heat the olive oil in a medium saucepan over low heat. Add the brown basmati rice and stir for about a minute until the grains are lightly coated in oil.
Pour in the boiling water, add a pinch of salt, and bring everything to a gentle boil. Lower the heat, cover the saucepan with a tight-fitting lid, and leave the rice to cook for approximately 40–45 minutes.
Check the rice towards the end of cooking. It should be tender but still have a little bite. If the grains are not quite ready and the water has disappeared, add a small splash of hot water and continue cooking.
Remove the saucepan from the heat and fluff the rice gently with a fork. Avoid stirring it too much, as you want the grains to stay separate instead of turning sticky.
Step 2: Make the Spiced Dressing
While the rice cooks, prepare the dressing. Place the crushed garlic and salt in a small bowl and mix them into a paste.
Add the mustard powder, Madras curry powder, white wine vinegar, and black pepper. Stir until everything is combined, then gradually whisk in the extra virgin olive oil.
Taste the dressing. It should have a noticeable curry flavour with enough acidity from the vinegar to balance the oil.
Once the rice is cooked, transfer it to a large bowl and pour the dressing over it while the grains are still warm. Fold gently until the rice is evenly coated.
Warm rice takes on the dressing nicely, so I wouldn’t leave it until the rice is completely cold. Spread the dressed rice in a shallow dish and cool it quickly before refrigerating. Aim to have it chilled within one hour.
Step 3: Add the Vegetables, Fruit, and Nuts
Finely chop the spring onions, cucumber, tomatoes, green pepper, and apple. Try to keep the pieces fairly small so you get a little of everything in each spoonful.
Place the pecans in a dry frying pan over medium-low heat and toast them for 2–3 minutes, stirring regularly. Remove them from the pan as soon as they become fragrant.
Once the rice is cold, add the chopped vegetables, apple, dried currants, and pumpkin seeds. Gently mix everything together until the ingredients are spread evenly through the rice.
Scatter the toasted pecans and pistachios over the salad shortly before serving.
Give the salad one final taste and add a little more seasoning if needed. Serve cold, with the nuts still crisp and the vegetables fresh.
What to Serve With Delia Smith Spiced Brown Rice Salad
This rice salad goes particularly well with simple meat, fish, and vegetable dishes. The curry spices are noticeable without being overpowering, so you don’t need a strongly seasoned main course.
Roast chicken is one of my favourite choices. The savoury meat goes nicely with the currants, apple, and curry dressing. Leftover cold chicken is just as good if you’re preparing lunch.
Grilled salmon also pairs well with the salad. Its rich flavour suits the acidity of the dressing, especially with a squeeze of fresh lemon.
Roasted vegetables such as courgettes, peppers, carrots, and aubergines make a satisfying vegetarian meal alongside the rice.
I also like serving Delia Smith Spiced Brown Rice Salad Recipe as part of a cold buffet, especially with sliced ham, grilled chicken, and a few simple green salads. It can be prepared in advance and doesn’t need reheating.
Delia Smith Spiced Brown Rice Salad Nutrition Information
The following values are approximate estimates per serving, based on eight portions.
| Nutrient | Amount Per Serving |
|---|---|
| Calories | 260 kcal |
| Protein | 6 g |
| Carbohydrates | 32 g |
| Fat | 13 g |
| Saturated Fat | 2 g |
| Fibre | 4 g |
| Sugar | 8 g |
| Sodium | 320 mg |
Brown rice supplies carbohydrates and fibre, while the nuts, pumpkin seeds, and olive oil contribute mostly unsaturated fats. The vegetables and fruit provide additional nutrients and natural sweetness.
Nutritional values will vary slightly according to the rice, dressing ingredients, and portion sizes used.
FAQs
Can I Make Delia Smith Spiced Brown Rice Salad Ahead of Time?
Yes. You can prepare it several hours before serving and keep it covered in the refrigerator. Cool the rice quickly after cooking and eat it within 24 hours. Keep the nuts separate until you’re ready to serve so they stay crunchy.
Can I Use White Rice Instead of Brown Rice?
Yes, although the texture will be different. White rice is softer and cooks faster, while brown rice has a firmer texture and a more pronounced nutty flavour. Follow the cooking instructions for whichever rice you choose.
Can I Replace Currants With Raisins?
Yes. Raisins and sultanas are both suitable alternatives. They’re slightly larger and sweeter than currants, so chopping them into smaller pieces helps distribute their flavour throughout the salad.
How Do I Keep the Rice From Becoming Sticky?
Use the correct amount of water and avoid stirring the rice while it cooks. Once it’s ready, loosen the grains gently with a fork. The dressing should be mixed through carefully while the rice is still warm.
Can I Leave Out the Nuts?
Yes. You can leave out the pecans and pistachios without changing the rest of the recipe. Pumpkin seeds or sunflower seeds can provide extra crunch if you prefer a nut-free version. Check all ingredients carefully if you’re preparing the salad for someone with a nut allergy.
Should Spiced Brown Rice Salad Be Served Warm or Cold?
It’s best served cold. The dressing is added while the rice is warm, but the vegetables, fruit, and nuts are mixed in after the rice has cooled. This keeps the fresh ingredients crisp and gives the salad its intended texture.