Mary Berry’s Rice Salad is a vibrant, refreshing side dish that combines fluffy long-grain rice with crunchy vegetables and a zesty lemon vinaigrette. Ideally the cooked rice should be tossed with the dressing while it is still warm to ensure the grains absorb the citrus flavors and stay separate rather than clumping together as they cool.
Mary Berry Rice Salad Recipe Ingredients
- 250 g (9 oz) long-grain or basmati rice
- 4 tbsp sunflower oil (or a light olive oil)
- 2 tbsp fresh lemon juice
- 1 tsp sugar
- 1/2 tsp salt
- Freshly ground black pepper
- 1 red bell pepper, finely diced
- 4 spring onions (scallions), thinly sliced
- 100 g (4 oz) frozen peas, thawed
- 2 tbsp fresh flat-leaf parsley, chopped
- 1 tbsp fresh chives, snipped
- 50 g (2 oz) dried apricots, chopped (optional, for a fruity touch)
How To Make Mary Berry Rice Salad Recipe
- Cook the Rice: Place the rice in a large pot of boiling salted water. Simmer for ten to twelve minutes, or until the rice is tender but still has a slight “bite” to it.
- Drain and Steam: Drain the rice thoroughly in a fine-mesh sieve. Return it to the warm pot, cover with a lid, and let it sit for five minutes. This allows the steam to finish cooking the grains and makes them fluffier.
- Whisk the Dressing: While the rice is resting, whisk together the sunflower oil, fresh lemon juice, sugar, salt, and black pepper in a large mixing bowl until the sugar has completely dissolved.
- Infuse the Flavor: Add the warm rice to the bowl with the dressing. Use a fork to fluff and toss the grains until every piece of rice is coated. This is the most important step for a flavorful salad.
- Add the Texture: Once the rice has cooled to room temperature, stir in the diced red pepper, sliced spring onions, thawed peas, and dried apricots if you are using them.
- Final Garnish: Fold in the chopped parsley and snipped chives. Season one final time with salt and pepper to taste before serving.
Recipe Tips
- Rice Choice: Long-grain or Basmati rice is essential for this recipe. Avoid using short-grain or risotto rice (like Arborio), as these varieties are too starchy and will result in a sticky, mushy salad.
- Pea Preparation: There is no need to boil the frozen peas. Simply place them in a bowl of warm water for three minutes to thaw, then drain well. This keeps them bright green and slightly crunchy.
- The Warm Rule: If you wait until the rice is cold to add the dressing, the grains will have already sealed their exterior, and the flavor will simply sit on top rather than soaking in.
- Consistent Slicing: Try to dice the red pepper into pieces that are roughly the same size as the peas. This creates a much more professional and uniform appearance on the plate.
What To Serve With Mary Berry Rice Salad
Rice salad accompaniments are savory, protein-focused additions frequently served at outdoor gatherings and garden parties. Ideally the grilled meats should be seasoned with Mediterranean herbs like oregano and thyme to complement the zesty lemon notes of the rice base.
- Cold sliced roast chicken or turkey
- Grilled salmon fillets with lemon
- Mary Berry Sausage Cassoulet
- Barbecued lamb chops or vegetable skewers
How To Store Mary Berry Rice Salad
- Refrigerate: Store the rice salad in an airtight container in the refrigerator for up to three days. It is one of the few salads that actually tastes better on the second day as the flavors develop.
- Refresh: If the rice seems a little dry after being in the fridge, add an extra squeeze of lemon juice or a teaspoon of oil and fluff it with a fork before serving.
- Freeze: This recipe is not suitable for freezing. The rice grains will become grainy and the vegetables will lose their crisp texture upon thawing.
Mary Berry Rice Salad Nutrition Facts
- Calories: 210 kcal (per serving)
- Carbohydrates: 34g
- Protein: 4g
- Fat: 7g
- Fiber: 2g
- Sugar: 4g
Nutrition information is estimated per serving based on six servings.
FAQs
Yes, you can use brown rice for a nuttier flavor and extra fiber. Keep in mind that brown rice takes significantly longer to cook (usually twenty-five to thirty minutes) and will require a little more dressing as it is more absorbent.
Naturally, yes. Rice is a gluten-free grain, making this a safe and delicious option for those with celiac disease or gluten sensitivities.
Absolutely. Mary Berry’s original is mild, but you can add a finely diced red chili or a half-teaspoon of dried chili flakes to the dressing if you prefer a bit of heat.
Try More Recipes:
- Mary Berry Traditional UK Rice Pudding Recipe
- Mary Berry Malay Chicken And Rice Recipe Recipe
- Mary Berry Beef Chow Mein Recipe
Mary Berry Rice Salad Recipe
Description
A bright and zesty cold rice salad featuring crunchy peppers, sweet peas, and a lemon vinaigrette.
Ingredients
Instructions
- Boil the rice in salted water for ten to twelve minutes until tender.
- Drain and let steam with the lid on for five minutes.
- Whisk the oil, lemon juice, sugar, and seasoning together.
- Toss the warm rice in the dressing.
- Mix in the peppers, spring onions, and peas once the rice is cool.
- Garnish with fresh herbs and serve at room temperature or chilled.
Notes
- Add toasted flaked almonds or pine nuts just before serving for extra crunch.
- This is an excellent way to use up leftover vegetables in the fridge.
- Ensure the rice is thoroughly drained so the salad doesn’t become watery.
