If you are looking for a delicious and healthy salad that is easy to make and full of flavor, you will love this Mary Berry red rice salad recipe. This salad is perfect for a summer lunch, a barbecue, or a potluck, as it can be served hot or cold and goes well with any meat, chicken, or fish dish. It is also vegan and gluten-free, so it can suit different dietary preferences.
Red rice is a type of whole-grain rice that has a nutty taste and a chewy texture. It is rich in antioxidants, fiber, and minerals, and it adds a beautiful color and contrast to the salad. You can find it in most supermarkets or online, or you can substitute it with brown rice or wild rice if you prefer.
The dressing for this salad is a simple but flavorful combination of lime juice, honey, red chili, olive oil, and cider vinegar. It gives the salad a tangy, sweet, and spicy kick that balances the earthy rice and the crunchy carrots. You can adjust the amount of chili according to your taste, or omit it if you don’t like spicy food.
The salad also has spring onions and fresh coriander, which add freshness and aroma to the dish. You can chop them finely or coarsely, depending on how you like them. You can also use parsley instead of coriander, or add some mint for a different twist.
This recipe is adapted from Mary Berry, a famous British cook and author who has written over 70 cookbooks and hosted several TV shows. She is known for her classic and elegant dishes that are easy to follow and always delicious. She first shared this recipe in her book Mary Berry Cooks, and later on her BBC show of the same name.
What is Mary Berry Red Rice Salad?
Mary Berry red rice salad is a delicious and healthy salad that is made with red rice, carrots, spring onions, coriander, and a lime-honey-chili dressing. It is a recipe from Mary Berry, a famous British cook and author who is known for her classic and elegant dishes. This salad is perfect for a summer lunch, a barbecue, or a potluck, as it can be served hot or cold and goes well with any meat, chicken, or fish dish. It is also vegan and gluten-free, so it can suit different dietary preferences.
Why You Love this Recipe
- Easy to make – just cook rice, prep veggies, and mix dressing
- Quick – ready in about 30 minutes
- Nutritious – packed with fiber, antioxidants, and minerals
- Uses nutty, chewy red rice for great texture
- Crunchy carrots add color and contrast
- Tangy, sweet, and spicy dressing pumps up the flavor
- Fresh spring onions and coriander give it an aroma
- Versatile – serve hot or cold
- Complements any meat, chicken, fish, or veggie dish
- Gluten-free and vegan so suits many diets
- Adaptable to your tastes – add/reduce spiciness or herbs
- Recipe from acclaimed chef Mary Berry
- Impressive, elegant salad for any occasion
- Perfect for summer lunches, BBQs, potlucks
- Satisfying flavor and texture combination
- Healthy choice full of nutrients
Ingredients Needed to Make Mary Berry Red Rice Salad
To make this salad, you will need the following ingredients:
- 450g/1lb Camargue red rice
- 1 tsp salt
- 6 carrots
- 8 spring onions
- A small bunch of coriander leaves chopped
For the dressing:
- 4 limes, finely grated zest, and juice only
- 4 tsp honey
- 2 red chilies, finely chopped
- 4 tbsp light olive oil
- 2 tbsp cider vinegar
- Salt and pepper to taste
Instructions to Make Mary Berry Red Rice Salad
Here are the steps to follow:
- Cook the rice in a large pot of boiling water with the salt, following the package instructions. It should take about 20 to 30 minutes, or until the grains are tender but still have some bite. Drain and rinse under cold water to stop the cooking process. Drain again and transfer to a large bowl.
- Coarsely grate the carrots using a box grater or a food processor. Thinly slice the spring onions. Add them to the bowl with the rice, along with half of the chopped coriander. Toss to combine.
- Make the dressing by whisking together all the ingredients in a small bowl or a jar with a lid. Taste and adjust the seasoning as needed.
- Pour the dressing over the salad and mix well. You can serve it immediately or refrigerate it for later. Sprinkle the remaining coriander on top before serving.
What Do I Serve With Mary Berry Red Rice Salad
You can serve this salad with your favorite main course or as a meal on its own. It pairs well with any meat, chicken, or fish dish, such as grilled steak, roasted chicken, or baked salmon. You can also serve it with some bread, cheese, or hummus for a more filling option. Or, you can enjoy it as a light and refreshing snack or appetizer.
Pro Tips to Make Perfect Mary Berry Red Rice Salad
Here are some pro tips to make this salad even better:
- Rinse the rice well before cooking to remove any excess starch and dirt.
- Cook the rice until it is tender but still has some bite, and drain and rinse it under cold water to stop the cooking process and prevent it from becoming mushy.
- Use fresh lime juice and zest for the dressing, as they will give the salad a more vibrant and zesty flavor than bottled or canned ones.
- Whisk the dressing well before pouring it over the salad, and toss the salad well to coat every grain and vegetable with the dressing.
- Adjust the amount of chili according to your taste, or omit it if you don’t like spicy food. You can also use green or yellow chilies instead of red ones, or use chili flakes or powder for a more convenient option.
- Chop the spring onions and coriander finely or coarsely, depending on how you like them. You can also use parsley instead of coriander, or add some mint for a different twist.
- Sprinkle some toasted nuts or seeds, such as almonds, pistachios, or sesame seeds, on top of the salad for some extra crunch and protein.
Variations of Mary Berry Red Rice Salad
You can also try some variations of this salad by using different ingredients or adding some extras.
Here are some ideas:
- Use brown rice or wild rice instead of red rice, or mix different types of rice together for more variety and texture.
- Use other vegetables, such as cucumber, celery, radish, or bell pepper, instead of or in addition to carrots and spring onions.
- Use other herbs, such as basil, dill, or oregano, instead of or in addition to coriander.
- Use lemon juice and zest instead of lime juice and zest, or use orange juice and zest for a sweeter and milder flavor.
- Use maple syrup or agave nectar instead of honey, or use sugar or stevia for a sugar-free option.
- Use balsamic vinegar or white wine vinegar instead of cider vinegar, or use lemon or lime juice only for a more acidic dressing.
- Add some cheese, such as feta, goat, or mozzarella, to the salad for some creaminess and saltiness.
- Add some beans, lentils, or chickpeas to the salad for some extra protein and fiber.
- Add some dried fruits, such as cranberries, cherries, or apricots, to the salad for some sweetness and chewiness.
How do I store Mary Berry Red Rice Salad Leftovers?
You can store the leftovers of this salad in an airtight container in the fridge for up to 3 days, or freeze them for up to 3 months. Just thaw and reheat before eating, or enjoy them cold. You can also pack them in a lunch box or a picnic basket for a convenient and tasty meal on the go.
Nutrition value per serving (1/6 of the recipe):
- Calories: 275 kcal
- Fat: 12 g
- Carbohydrates: 36 g
- Fiber: 4 g
- Sugar: 3 g
- Protein: 8 g
- Vitamin A: 480 IU
- Vitamin C: 11 mg
- Calcium: 41 mg
- Iron: 2 mg
I hope you found this recipe helpful and easy to follow. If you have any questions or comments, please feel free to leave them below. I would love to hear from you and see how your salad turned out. Thank you for reading and happy cooking!
