Jamie Oliver Rice Salad

Some recipes just hit you in the chest. Jamie Oliver Rice Salad did that for me. It’s bright, a little wild, full of things that crunch and burst and surprise. The citrus wakes you up—sharp, sweet, almost like biting into sunshine if that was a thing. I made this on a weirdly warm spring day when the windows were open and the music was loud and I was craving something… alive. Inspired by Jamie Oliver.

Ingredients Needed

• 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
• 2/3 cup chopped parsley
• 2 oranges, segmented
• 1/2 cup toasted almonds or pecans
• 1/4 cup dried cranberries or cherries
• 1 1/2 teaspoons chopped tarragon

How To Make Jamie Oliver Rice Salad

1. Start with the rice. Water, rice, a pinch of salt—get it boiling like you mean it. Then drop the heat, cover it up, and let it do its thing for 35 minutes. No peeking. When the timer screams, take it off the burner and just leave it. Five minutes. Let it rest.
2. Meanwhile. You’ve got time—grab a big bowl and build your dressing. Lemon juice, orange juice, their zests too (yes, zest both—it’s where the magic lives), shallot, mustard, oil. Salt and pepper. Stir until it all shimmers. It should smell like vacation.
3. Still warm, pour the rice right in. It’ll sizzle a little. Stir it through, gently. Let it breathe. Come back to it in half an hour—taste, adjust. When it’s cool enough not to wilt the herbs, fold in everything else. The tarragon, orange slices, nuts, parsley, those jewel-toned cranberries. Mix but don’t mash.
4. Eat it warm if you’re impatient. Or cold later, when the flavors have done more talking.

Why I Love This Recipe

I didn’t expect to love this as much as I do. It’s not flashy. But it’s the kind of dish that remembers where you left it. I made it for a backyard thing, one of those lazy afternoons where everyone’s in socks and passing wine. Someone called it “sunshine in a bowl.” I didn’t disagree. It’s honest food. No tricks.

Recipe Tips

• Don’t rush the rice. Let it steam. It matters.
• Taste the dressing before you commit. Citrus levels vary wildly.
• Add the fresh stuff last. Always. Keep that crunch.
• Not into nuts? Use sunflower seeds. Still works.
• Want more oomph? Crumble feta in there. Just a bit.

How To Store This Jamie Oliver Rice Salad

• At Room Temperature: You’ve got two hours, max. After that, into the fridge.
• In the Fridge: A tight container keeps it happy for three, maybe four days. Actually tastes better the next day.
• In the Freezer: No. Just… no. The herbs die. The citrus gets weird.
• Reheating: Not necessary. But if you must, a short zap in the microwave—30 seconds. No more.

Let’s Answer a Few Questions!

Can I use white rice?
Sure. It cooks quicker. Doesn’t taste as nutty, but it’ll do.

No Dijon mustard—what then?
Something mild. Regular yellow, even a pinch of mustard powder if you’re desperate.

Can I prep it the night before?
Yes. Just hold back the nuts until right before serving. Nobody likes soggy crunch.

Protein ideas?
Chicken. Tofu. Tuna. You know what you like—just toss it in.

Is this gluten-free?
Yup. Just double check your mustard label, and you’re golden.

Nutrition Facts (per serving)

• Calories: 201
• Carbs: 29g
• Protein: 5.3g
• Fat: 8g
• Sugar: 6.4g
• Fibre: 3.4g
• Sodium: 135mg

Try More recipe:

• Jamie Oliver Fish Lasagne
• Jamie Oliver Meat Moussaka
• Jamie Oliver Sweet Potato Mash 30 Minute Meals