Rice salad

Rice salad

45 min
Enjoy fresh flavours with this vibrant and colourful rice salad. Our delightful recipe pairs nutty wild rice with crisp vegetables and sweet fruits. For added creaminess, we blend in smooth Greek yoghurt and mango chutney. This wholesome salad is ideal for a picnic, serves as a refreshing lunch option, or can be enjoyed as a light, simple dinner.
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Instructions

  • Cook the rice according to the instructions on the packet and let it cool slightly.
  • Mix vegetables, fruit, chopped nuts, and rice together. Add chutney, yoghurt and garam masala and mix well.
  • Cover the rainbow salad and place it in the fridge for about ½ hour. Season to taste.
Enjoy!

FAQ: Questions about rice salad

If you are curious about rice salad, you have come to the right place. Take a look at our questions and answers below to learn more about it.

Can I make rice salad the day before?
Yes, you can prepare rice salad the day before serving. Simply cover it and refrigerate after preparing it. When you are ready to serve, let the salad reach room temperature for about 30 minutes to maximise flavour.
Can you freeze rice salad for later?
Freezing rice salad is not a good idea. The freeze-thaw cycle can ruin the consistency of the ingredients. To keep it fresh and maintain its texture, store it in the fridge.
What is the best way to store rice salad in the fridge?
Store the rice salad in the fridge in an airtight container for up to 3 to 4 days. Before serving, let it rest at room temperature to let the flavours stand out. Avoid freezing the salad to preserve the texture and taste of the ingredients.

Ingredients

Wild rice mix (about 300 ml)
240 g
Red pepper, diced
1
Green pepper, diced
1
Yellow pepper, diced
1
Red onion, coarsely chopped
1
Celery, in thin slices
200 g
Mixed dried fruits and nuts
200 g
Dried apricots, in strips
100 g
Prunes, in strips
100 g
Drained tinned pineapples, cut into pieces
100 g
Mild mango chutney, for instance, with pineapple
75 g
Greek yoghurt
75 ml
Garam masala
1 tsp
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Tips: Get the perfect rice salad

With these tips, you will learn how to ensure that every bite of your rice salad is the perfect combination of flavour and texture.

Rinsing the rice

Before cooking, rinse the wild rice mix under cold water. This helps to remove excess starch and prevent the rice from becoming too sticky.

Uniform chopping

Dice the sweet peppers, onion, celery, dried fruits, and pineapple into evenly sized pieces. This ensures an even distribution of flavours and a pleasing texture in each bite.

Enjoy our recipe for tasty rice salad

Make a tasty rice salad filled with colourful ingredients. This dish has a Mediterranean background and is perfect for summer – though you can absolutely enjoy it all year round. It is simple to make and mixes rice with fresh vegetable and sweet dried fruits for a delicious flavour. The salad is mixed with creamy Greek yoghurt, mango chutney and garam masala. Serve it as a light lunch or dinner.

If you enjoy different kinds of salads, why not explore a few more options? Try a tasty burrata salad or a delicious asparagus salad. 

A rainbow of colourful vegetables

It is rare to find a rainbow stretching across your plate, but this rice salad comes pretty close. Red peppers add a hint of sweetness, green peppers introduce a subtle bitterness, and yellow peppers offer a gentle tang. Alongside red onion and celery, these fresh ingredients infuse the salad with a lively and refreshing quality that enhances its overall appeal.

Fresh and dried fruits for added sweetness

The rice salad comes alive with the addition of dried fruits. They all introduce a wonderful sweetness and nuttiness that complements the fresh vegetables. Strips of dried apricots and prunes are known for their sweet-tart contrast that adds depth to this salad. Since dried fruits have their moisture removed, their sweetness is intensified, and they gain a chewier texture. Additionally, small chunks of pineapple add a burst of juicy sweetness, rounding out the salad’s fruity notes.

Mixed with yoghurt, mango chutney, and garam masala

To tie the salad together, we add Greek yoghurt, mango chutney, and garam masala. This combination yields rich flavours – creaminess and tanginess from the yoghurt, sweetness from the chutney, and a warm, aromatic kick from garam masala. These elements meld together to enhance everything in the salad, from the rice to the fresh vegetables and dried fruits.

Make it your own

Our recipe for rice salad is filled to the brim with different vegetables and fruits. While these ingredients are chosen carefully, you can adjust the recipe and make it your own. Substituting the rice with other types of grain is an easy way to adjust flavour and texture. Quinoa, farro, and couscous are all popular options and easy to cook.

Swap the vegetables to suit your preferences. Go for red cabbage, cucumber, radishes, or courgette for a fresh and vibrant touch. Green olives, marinated artichokes, and sun-dried tomatoes are also great options specifically for a Mediterranean-inspired variation. You can also grill the peppers, giving them a slightly sweeter flavour.

Grilled lamb, with its rich and smoky flavours, pairs wonderfully with fresh vegetables and sweet fruits in a salad. For seafood enthusiasts, options like succulent salmon and shrimp offer a delicate flavour that beautifully complements the creamy quality of the salad. Alternatively, tender and smoky grilled chicken can be shredded with a fork and mixed with the other ingredients, adding both texture and taste.

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