Jamie Oliver Rice Salad is made with long grain brown rice, lemon, orange, shallots, olive oil, Dijon mustard, parsley, almonds or pecans, dried cranberries or cherries, and fresh tarragon. This easy Rice Salad recipe creates a healthy and tasty salad dish that takes about 50 minutes to prepare and can serve up to 6 people.
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🧡 Why You’ll Love This Rice Salad Recipe:
- Full of Fresh Tastes: This salad has fresh lemon and orange juice and zest, giving it a bright and refreshing flavor that makes it special. The fresh parsley and tarragon add a lovely herby touch that goes well with the citrus.
- Sweet and Crunchy: The dried cranberries or cherries add a sweet touch, and the toasted almonds or pecans bring a nice crunch. These textures make every bite fun and different.
- Easy to Make: This salad might taste complex, but it’s really easy to put together. It’s perfect for all cooking levels and a great way to try out new flavors without too much work.
- Great for Making Ahead: It stays fresh in the fridge, so it’s a good choice for meal prep or to take to gatherings like potlucks and picnics. The flavors get even better as they sit.
- Good All Year Round: This salad is wonderful in the summer because it’s light and fresh. But you can change the ingredients a bit to make it fit any season, so you can enjoy it any time of the year.
🍚 Jamie Oliver Rice Salad Ingredients
- 3 cups water
- 1 1/2 cups long grain brown rice
- 1 teaspoon salt, divided
- Juice and zest from 1 lemon
- Juice and zest from 1 orange
- 1 shallot, minced
- 1/2 cup olive oil
- 2 teaspoons Dijon mustard
- Freshly ground pepper, as you like
- 2/3 cup chopped Italian flat-leaf parsley
- 2 oranges, segmented
- 1/2 cup toasted sliced almonds or chopped pecans
- 1/4 cup dried cranberries or dried cherries
- 1 1/2 teaspoons chopped fresh tarragon
🥙 How To Make Jamie Oliver Rice Salad
- Cook the Rice: Put water, rice, and ¼ teaspoon of salt in a medium pot with a thick bottom. Heat it on high until it boils. When it starts boiling, stir the rice, cover the pot, and lower the heat to medium-low. Let it cook covered for 35 minutes. After 35 minutes, take the pot off the heat and keep it covered for another 5 minutes.
- Make the Dressing: In a big bowl, mix lemon juice, lemon zest, orange juice, orange zest, minced shallot, olive oil, Dijon mustard, the rest of the salt (¾ teaspoon), and some pepper.
- Mix the Salad: Add the warm rice to the dressing in the bowl and stir well. Let it cool down for about 30 minutes, stirring now and then. When the rice is cool, put in the tarragon, orange pieces, nuts, parsley, and dried cranberries or cherries. Mix everything together nicely.
- Serve: You can eat the salad warm or chill it and eat it cold, as you like.
💭 Recipe Tips
- Cook the Rice Right: Wait until the water boils fully before you lower the heat. This helps the rice cook well.
- Dressing Tips: Mix the dressing while the rice is cooking so it tastes better.
- Cool the Rice: Let the rice cool down after you mix it with the dressing. This keeps it from getting sticky.
- Add Last Bits Last: Put in the parsley, nuts, and dried fruits last so they stay crunchy and tasty.
- How to Serve: You can eat the salad warm or cold, whichever you like best.
🍗 What To Serve With Rice Salad?
Rice Salad pairs well with grilled chicken, baked fish, roasted vegetables, and grilled tofu. It also can be served alongside a garlic bread, steamed asparagus, and sautéed mushrooms for a delicious and wholesome meal.
🎚 How To Store Leftovers Rice Salad?
- Refrigerate: After the salad cools completely, cover the dish with plastic wrap or place it in an airtight container. It will stay fresh in the refrigerator for 3 to 4 days.
- Freeze: This salad is best enjoyed fresh and is not recommended for freezing due to the texture of the ingredients like fresh herbs and orange segments, which may not hold up well to freezing and thawing.
FAQS:
Can I Use White Rice Instead Of Brown Rice?
Yes, you can use white rice if you prefer, but adjust the cooking time as white rice usually cooks faster than brown rice.
What Can I Use Instead Of Dijon Mustard?
If you don’t have Dijon mustard, you can use any other mild mustard or even a small amount of mustard powder.
Can I Prepare This Salad Ahead Of Time?
Yes, this salad can be prepared a day in advance and stored in the refrigerator. Just leave out the nuts and add them just before serving to maintain their crunch.
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Jamie Oliver Rice Salad Nutrition Fact
- Calories: 201
- Total Fat: 8g
- Saturated Fat 1.5g
- Trans Fat 0.1g
- Polyunsaturated Fat 1.3g
- Monounsaturated Fat 4.8g
- Cholesterol 2.9mg
- Sodium 135mg
- Total Carbohydrates 29g
- Dietary Fiber 3.4g
- Sugars 6.4g
- Protein 5.3g
Jamie Oliver Rice Salad
Description
Jamie Oliver Rice Salad is made with long grain brown rice, lemon, orange, shallots, olive oil, Dijon mustard, parsley, almonds or pecans, dried cranberries or cherries, and fresh tarragon. This easy Rice Salad recipe creates a healthy and tasty salad dish that takes about 50 minutes to prepare and can serve up to 6 people.
Ingredients
Instructions
- Cook the Rice: Put water, rice, and ¼ teaspoon of salt in a medium pot with a thick bottom. Heat it on high until it boils. When it starts boiling, stir the rice, cover the pot, and lower the heat to medium-low. Let it cook covered for 35 minutes. After 35 minutes, take the pot off the heat and keep it covered for another 5 minutes.
- Make the Dressing: In a big bowl, mix lemon juice, lemon zest, orange juice, orange zest, minced shallot, olive oil, Dijon mustard, the rest of the salt (¾ teaspoon), and some pepper.
- Mix the Salad: Add the warm rice to the dressing in the bowl and stir well. Let it cool down for about 30 minutes, stirring now and then. When the rice is cool, put in the tarragon, orange pieces, nuts, parsley, and dried cranberries or cherries. Mix everything together nicely.
- Serve: You can eat the salad warm or chill it and eat it cold, as you like.
Notes
- Cook the Rice Right: Wait until the water boils fully before you lower the heat. This helps the rice cook well.
- Dressing Tips: Mix the dressing while the rice is cooking so it tastes better.
- Cool the Rice: Let the rice cool down after you mix it with the dressing. This keeps it from getting sticky.
- Add Last Bits Last: Put in the parsley, nuts, and dried fruits last so they stay crunchy and tasty.
- How to Serve: You can eat the salad warm or cold, whichever you like best.