Delia Smith Spiced Brown Rice Salad Recipe

This spiced brown rice salad is a brilliantly balanced mix of fluffy grains, sweet dried fruit, crunchy toasted almonds, and a zingy lemon dressing with gentle curry warmth. The texture is hearty but fresh, with just enough spice to keep each forkful interesting. It is an easy, forgiving recipe that suits beginners, picnics, and meal prep alike. Total time is about 1 hour 10 minutes, including cooling time.

Ingredients

For the brown rice

• 250g brown basmati rice
• 750ml vegetable stock

For the spiced dressing

• 3 tbsp extra virgin olive oil
• 2 tbsp lemon juice
• 1 tbsp cider vinegar
• 1 tbsp mango chutney
• 1½ tsp mild curry powder
• 1 tsp ground cumin
• ½ tsp ground turmeric
• 1 tsp fine salt (or to taste)
• ¼ tsp black pepper

For the salad

• 4 spring onions, finely sliced
• 1 red pepper, deseeded and diced small
• ½ cucumber, deseeded and diced small
• 75g sultanas
• 75g ready-to-eat dried apricots, chopped
• 25g fresh parsley, finely chopped
• 1 tsp finely grated lemon zest
• 50g flaked almonds

How to Make Spiced Brown Rice Salad

• Prepare the oven: Preheat the oven to 200°C or 180°C fan. Place a shelf in the middle of the oven so the almonds toast evenly without catching.
• Cook the rice: Rinse the brown basmati rice in a sieve under cold running water until the water runs clearer. Tip it into a saucepan with the vegetable stock, bring to a gentle boil, then cover and simmer for 25 to 30 minutes until tender. If there is any excess liquid, drain well.
• Mix the dressing: In a small bowl, whisk together the olive oil, lemon juice, cider vinegar, mango chutney, curry powder, cumin, turmeric, salt, and black pepper. It should taste bright, lightly sweet, and gently spiced.
• Bake (toast the almonds): Spread the flaked almonds on a dry baking tray in a thin layer. Toast for 6 to 8 minutes, stirring once halfway, until lightly golden and fragrant. Keep an eye on them during the last minute as they colour quickly.
• Cool: Tip the cooked rice into a wide bowl or onto a tray so the steam escapes quickly. Let it cool to warm or room temperature before dressing, so it stays fluffy rather than claggy. Cool the almonds completely as well.
• Assemble: In a large serving bowl, combine the cooled rice with the spring onions, red pepper, cucumber, sultanas, chopped apricots, parsley, and lemon zest. Pour over the dressing and toss thoroughly so every grain is coated.
• Finish and serve: Fold in the toasted flaked almonds just before serving for the best crunch. Taste and adjust with a pinch of salt or an extra squeeze of lemon if needed.

Tips

How do I stop brown rice from turning sticky in a salad?

Rinse it well before cooking, and cool it quickly afterwards by spreading it out. Also, wait until the rice is warm or at room temperature before adding the dressing so the grains stay separate.

What if my salad tastes a bit flat?

Rice needs confident seasoning. Add a pinch more salt, a squeeze of lemon, or an extra teaspoon of mango chutney to round out the spice. A little more black pepper can also lift the flavour.

How can I keep the almonds crunchy?

Let them cool completely after toasting, then stir them in right before serving. If you mix them in too early and refrigerate the salad, they soften.

Can I make it more substantial for lunch?

Yes. Stir through a drained tin of chickpeas, add diced cooked chicken, or serve with grilled halloumi. The dressing is bold enough to carry extra add-ins.

Serving Suggestions

• Alongside grilled chicken, salmon, or prawns
• With halloumi or feta for a vegetarian main
• As part of a picnic spread with sausage rolls and a green salad
• With roasted vegetables, especially carrots or cauliflower

Storage

Room Temperature

This salad is best kept chilled. If serving at a buffet or picnic, keep it out for no more than 2 hours (less in hot weather) and return leftovers to the fridge promptly.

Refrigerator

Store in an airtight container for up to 3 days. For the freshest texture, keep toasted almonds separate and add them at serving time. If the rice firms up in the fridge, loosen it with a small squeeze of lemon and a drizzle of olive oil.

Freezing

Freezing the fully assembled salad is not recommended because the cucumber and peppers lose their texture. You can freeze the cooked plain rice for up to 2 months, then defrost overnight in the fridge and assemble fresh with the dressing and add-ins.

Nutrition

• Calories: 320 kcal
• Carbohydrates: 54 g
• Protein: 8 g
• Fat: 10 g
• Saturated Fat: 1.5 g
• Sodium: 380 mg

Nutrition values are estimates and will vary depending on the exact ingredients and brands you use.

FAQs