Brown Rice Salad

Serves 4

This recipe adapted from ‘Delia Smith’s Complete Illustrated Cookery Course

Brown Rice Salad
 Brown basmati rice, measured to the 5fl oz (150ml) level in a glass measuring jug
 10 fl oz (300ml) boiling water
 1 teaspoon olive oil
 2 tablespoons vinaigrette dressing (to make your own, see Related Recipe below)
 3 spring onions, finely chopped
 4cm piece cucumber, peeled and finely chopped
 1 large tomato, finely chopped
 ½ small red pepper, de-seeded and finely chopped
 ½ red dessert apple, cored and chopped with the skin left on
 15g currants
 25g walnuts, finely chopped
 salt and freshly milled black pepper
Equipment: You will also need a Little Gem frying pan or similar with a base measurement of 17cm and a tight-fitting lid.


Heat the oil in a frying pan then stir in the rice to get the grains nicely coated.

Pour the boiling water over, add some salt and bring back to boil.

Stir once, place the lid on and simmer the rice gently for 40 - 45 minutes or until all the liquid has been absorbed (tilt the pan slightly to check if there’s any water left).

Then remove the lid, take it off the heat and cover with a tea towel for a couple of minutes to absorb the steam.

Then empty the rice into a salad bowl, fluff it up with a fork, pour the dressing over while its still warm and mix thoroughly.

Leave it to get cold, then mix in all the other ingredients, adding a little more dressing if you think it needs it, and tasting to check the seasoning.

Keep in a cool place until needed.

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