Rice salad combines cooked, cooled rice with vegetables, fruit, and a light dressing. Made with brown rice, crunchy walnuts, and sweet currants, Delia Smith Rice Salad Recipe has a fresh, nutty flavour without the heavy mayonnaise dressing.
Ingredients
This recipe serves 4 people and takes around 15 minutes to prepare, 40–45 minutes to cook, plus cooling time. Brown basmati rice is a good choice because it keeps its shape after cooking and has a slightly chewy texture.
For the rice salad:
150ml brown basmati rice
300ml boiling water
1 teaspoon olive oil
3 spring onions, finely chopped
1 large tomato, finely chopped
½ red bell pepper, finely diced
4cm piece of cucumber, peeled and diced
½ red eating apple, cored and chopped
25g walnuts, roughly chopped
15g dried currants
Salt, to taste
For the dressing:
1½ tablespoons olive oil
½ tablespoon cider vinegar or white wine vinegar
¼ teaspoon Dijon mustard
Freshly ground black pepper
A pinch of salt
Use fresh, firm vegetables for this salad. Soft tomatoes or watery cucumber can make the rice soggy, especially if you plan to refrigerate it before serving. I prefer a crisp red apple because its mild sweetness goes nicely with the walnuts and vinegar dressing.
How to Make Delia Smith Rice Salad
Step 1: Cook the Brown Rice
Measure the brown rice into a sieve and rinse it under cold running water. Give it a gentle shake to remove excess water before transferring it to a saucepan.
Add one teaspoon of olive oil and stir the rice over medium heat for about one minute. Pour in the boiling water, add a little salt, and bring everything to a gentle boil.
Cover the saucepan with a tight-fitting lid and reduce the heat to low. Cook for approximately 40–45 minutes, following the rice packet instructions if they give a different time.
The rice should be tender but still firm enough to hold its shape. Avoid stirring it too often, as this can break the grains and make them sticky.
Once cooked, remove the saucepan from the heat, uncover it, and fluff the rice gently with a fork.
Step 2: Prepare the Dressing
While the rice cooks, combine the olive oil, vinegar, Dijon mustard, salt, and black pepper in a small bowl. Whisk everything together until the dressing is evenly mixed.
Transfer the cooked rice into a large bowl and pour the dressing over it while it is still warm. Stir gently until the grains are coated.
I find that adding the dressing to warm rice gives the finished salad a nicer flavour. The seasoning spreads evenly through the grains instead of sitting on the surface.
Spread the rice in a shallow container and cool it quickly. Place it in the refrigerator within one hour of cooking and leave it there until cold.
Step 3: Add the Vegetables and Finish the Salad
Finely chop the spring onions, tomato, red pepper, cucumber, and apple. Try to keep the pieces fairly small so every spoonful contains a little of each ingredient.
Take the cooled rice from the refrigerator and transfer it to a large mixing bowl if necessary.
Add the chopped vegetables, apple, walnuts, and dried currants. Fold everything together carefully using a large spoon.
Taste the salad and add a little more salt, pepper, or vinegar if needed. The dressing should be noticeable without overpowering the fresh ingredients.
Serve the salad cool, with the grains loose and the vegetables still crisp.
What to Serve With Delia Smith Rice Salad
Rice salad goes especially well with grilled meat, roasted fish, and simple vegetable dishes. Its combination of fresh vegetables, sweet fruit, and light dressing makes it a good choice for lunch or a cold buffet.
Grilled chicken: A chicken breast seasoned with salt, pepper, and lemon pairs nicely with the nutty brown rice. The salad provides enough flavour without needing an additional sauce.
Roasted salmon: Salmon has a rich flavour that goes nicely with the vinegar dressing. Serve it with a generous spoonful of rice salad and a squeeze of fresh lemon.
Grilled halloumi: For a vegetarian meal, serve the salad with slices of grilled halloumi. Its salty flavour contrasts nicely with the apple and currants.
Cold roast chicken: Delia Smith Rice Salad Recipe also makes a useful side dish for summer lunches and picnics. Cold chicken, boiled eggs, and fresh green vegetables are all suitable accompaniments.
For outdoor meals, keep the salad chilled and avoid leaving it at room temperature for long periods.
Delia Smith Rice Salad Nutrition Information
Brown rice contains carbohydrates and fibre, while walnuts provide unsaturated fats and some protein. The vegetables and fruit add smaller amounts of vitamins, minerals, and natural sugars.
The following nutritional values are approximate and based on four servings.
Nutrient | Amount per serving |
|---|---|
Calories | 240 kcal |
Carbohydrates | 32g |
Protein | 5g |
Total fat | 10g |
Saturated fat | 1.5g |
Fibre | 4g |
Sugars | 6g |
The exact nutritional content depends on the rice variety, the amount of dressing, and the size of the vegetables used.
FAQs
Can I Make Delia Smith Rice Salad Ahead of Time?
Yes. Prepare the salad in advance and keep it in an airtight container in the refrigerator. Cool the cooked rice quickly and refrigerate it within one hour. For food safety, eat the prepared salad within 24 hours.
Can I Use White Rice Instead of Brown Rice?
Yes. White basmati rice is a suitable replacement, although it cooks faster and has a softer texture. Brown rice gives the salad a nuttier flavour and stays firmer after the dressing is added.
Can I Leave Out the Walnuts?
Yes. You can leave them out or replace them with toasted almonds or sunflower seeds. The salad will still taste good, although the walnuts provide a pleasant crunch.
What Other Vegetables Can I Add?
Sweetcorn, celery, grated carrot, and cooked peas are all good additions. I would avoid adding too many extra ingredients because the apple, currants, and walnuts already provide plenty of flavour.
Why Does My Rice Salad Turn Mushy?
Overcooked rice or too much dressing can make the salad mushy. Cook the rice until tender, drain any excess liquid, and fluff it gently. Use enough dressing to coat the grains without leaving liquid at the bottom of the bowl.
Can I Serve Rice Salad Warm?
You can serve some rice salads warm, but this version is intended to be served cool. Chilling the dressed rice before adding the vegetables helps keep the cucumber, apple, and peppers crisp.