I rustled up this delicious brown basmati, red camargue and wild rice salad the other day. It happened to be the hottest day on record in the UK and the yummy rice salad proved to be the perfect light lunch to enjoy when the weather was a little too hot to handle!
This fresh, vibrant and extremely flavoursome rice salad works so well with the firm nutty textures of brown basmati, red camargue and wild rice. The ingredients I added to the rice, were based on what I had in at the time and the flavours I was craving on the day.
As this was something I threw together on the spur of the moment, I’ve only captured a couple of photos of the finished dish (minus the flaked almonds). However, I decided to share the recipe now, rather than making you wait for when I eventually get around to grabbing more shots. Will update with more pics, as and when I get around to making it again.
Ingredients (approx 4 good servings as a side dish)
90g *brown basmati, *red camargue & *wild rice (picked it up in Waitrose – if you can’t get the mixed pack, a mixture of any of the rice listed would be fine)
5 radishes, halved and finely sliced
1 small red onion, finely diced
½ red pepper, finely diced
½ yellow pepper, finely diced
Handful dried *cranberries
½ can sweetcorn, drained (I used Green Giant salt free. It’s lovely!)
Handful of fresh parsley, roughly chopped (or 1 teaspoon *dried parsley)
A light scattering dried *mixed herbs (optional)
Season with cracked *pepper
Handful *flaked almonds to sprinkle over the top (optional)
Method
Boil the rice as instructed on the pack. Once cooked drain the rice into a sieve and rinse with cold water until it’s completely cold. Shake off any excess water and transfer the rice into a large mixing bowl. Add all the other ingredients to the bowl and mix well. Check for seasoning and then transfer into a serving dish and scatter with flaked almonds and serve. If not eating straight away, cover well and pop it into the fridge.
Recipe notes and suggestions:
The rice salad is best enjoyed freshly made but will keep for 2 days when covered and stored in the fridge.
Don’t worry if you only have dried parsley. I used dried parsley and it worked really well. I just feel that fresh would be ideal. Fresh coriander would also work really well instead of parsley.
As I mentioned, I just threw things into the rice salad that I fancied at the time, but there’s an endless combination of other flavours and textures that would also work. I’m thinking diced ham, fresh pineapple, *sultanas, red and yellow pepper and finely chopped red onion would be rather tasty.
This rice salad can be enjoyed on it’s own or served up as a side dish and would make a welcome addition to any buffet table or barbecue spread.
Thanks for checking out my brown basmati, red camargue and wild rice salad. Hope you like it. Don’t forget to let me know if you make it. And do fill me in, should you make any scrumptious changes to the ingredients I’ve suggested.
For now,
Liz x
*Check this product to ensure no gluten containing ingredients or ‘may contain’ or ‘not suitable’ warnings on the pack. If in doubt leave it out.
