Mary Berry Rice Salad Recipe

Name: Mary Berry Rice Salad Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 250g long-grain rice; 750ml water; 1 red pepper, diced; 1 yellow pepper, diced; 1 small cucumber, diced; 4 spring onions, sliced; 2 tbsp chopped fresh parsley; 2 tbsp chopped fresh mint; 3 tbsp olive oil; 1 tbsp lemon juice; 1 tsp Dijon mustard; 1 tsp salt; ½ tsp black pepper

Mary Berry Rice Salad is a fresh, colorful, and versatile dish that works beautifully as a light lunch, picnic favorite, or side dish for grilled meats and fish. Fluffy rice is combined with crisp vegetables, herbs, and a simple homemade dressing to create a salad that is both satisfying and refreshing. The texture is light yet filling, while the flavor is bright, tangy, and packed with freshness. This easy recipe takes about 35 minutes from start to finish, making it perfect for busy days.

Ingredients

For the Rice Salad

250g long-grain rice
750ml water
1 red pepper, finely diced
1 yellow pepper, finely diced
1 small cucumber, finely diced
4 spring onions, thinly sliced
2 tbsp fresh parsley, chopped
2 tbsp fresh mint, chopped

For the Dressing

3 tbsp olive oil
1 tbsp lemon juice
1 tsp Dijon mustard
1 tsp salt
½ tsp freshly ground black pepper

How to Make Mary Berry Rice Salad Recipe

Cook the rice: Place the rice and water into a saucepan. Bring to a boil, reduce the heat, and cook according to the packet instructions until tender.
Cool the rice: Drain the rice thoroughly and spread it onto a tray or large plate. Leave it to cool completely to prevent the salad from becoming sticky.
Prepare the vegetables: Dice the peppers and cucumber into small, even pieces. Slice the spring onions and finely chop the herbs.
Make the dressing: In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, salt, and black pepper until combined.
Assemble the salad: Place the cooled rice into a large mixing bowl. Add the peppers, cucumber, spring onions, parsley, and mint.
Add the dressing: Pour the dressing over the rice mixture and toss gently until everything is evenly coated.
Chill and serve: Refrigerate the salad for 15 minutes before serving for the freshest flavor and texture.

Tips for the Best Rice Salad

How do I stop the rice from becoming sticky?

Rinse the rice before cooking and allow it to cool completely before mixing it with the vegetables.

Can I make this salad ahead of time?

Yes. It tastes even better after a few hours in the refrigerator as the flavors have time to develop.

Which rice works best?

Long-grain rice is ideal because it stays light and fluffy after cooling.

How can I add more protein?

Add cooked chicken, tuna, prawns, chickpeas, or feta cheese for a more substantial meal.

Serving Suggestions

Serve alongside grilled chicken or fish.
Pair with barbecue dishes during summer gatherings.
Enjoy as a light lunch with crusty bread.
Add feta cheese for extra flavor.
Pack into lunchboxes for an easy meal.

Storage

Room Temperature

Serve within 2 hours of preparation. Avoid leaving the salad out for extended periods.

Refrigerator

Store in an airtight container for up to 3 days. Stir before serving.

Freezing

Freezing is not recommended as the vegetables can lose their texture once thawed.

Nutrition

Calories: 245 kcal
Carbohydrates: 38g
Protein: 5g
Fat: 8g
Saturated Fat: 1g
Sodium: 390mg

Nutritional values are approximate and may vary depending on ingredients used.

FAQs

Can I use brown rice instead of white rice?

Yes, brown rice works well and adds extra fiber. Allow it to cool completely before assembling the salad.

Can I prepare Mary Berry Rice Salad in advance?

Yes, this salad can be prepared up to one day ahead and stored in the refrigerator.

What vegetables can I add?

Sweetcorn, peas, cherry tomatoes, celery, and grated carrots all work beautifully in this salad.

Is Mary Berry Rice Salad served hot or cold?

It is traditionally served cold or at room temperature, making it ideal for picnics and buffets.