Description
A beautiful rice salad with nuts, fruit and citrus. This makes a great side dish for brunches and dinner parties because you can do all the prep ahead of time and the textures and flavors are incredible.
Ingredients
Scale
- 1 cup raw brown rice or Camargue red rice
- 1 cup raw quinoa
- 1/2 cup plus 2 tablespoons extra virgin olive oil, divided
- 1 medium white onion, halved and sliced
- Grated zest and juice of one orange
- 2 teaspoons lemon juice
- 1 medium garlic clove, finely minced
- 1 bunch (about 6) green onions (scallions), thinly sliced crosswise
- 3/4 cup dried apricots cut into small dice
- 1/2 cup toasted or roasted pistachios, roughly chopped
- 2 big handfuls (about 2 ounces) baby arugula (rocket), roughly chopped
- 1/2 teaspoon kosher salt or more, to taste
- 1/4 teaspoon freshly ground black pepper or more, to taste
Instructions
- In two separate saucepans cook the rice and quinoa in salted water following the package directions. Check for doneness a few minutes early to ensure the grains are tender but still have some bite. Drain them in a mesh colander and spread them out on two separate rimmed baking sheets so they cool quickly.
- While the grains are simmering, sauté the onion in 4 tablespoons of the olive oil over medium heat until golden brown, about 5-7 minutes.
- In a large mixing bowl, combine the orange zest and juice, lemon juice, remaining 6 tablespoons olive oil and garlic with the rest of the ingredients: cooled rice and quinoa, sautéed onion, scallions, diced apricots, toasted pistachios, arugula, salt and pepper. Toss to mix, then taste and adjust seasoning with more salt and pepper if needed.
- Transfer rice salad to a platter and serve at room temperature.
Notes
- This salad can be prepared ahead of time.
- You can use other types of nuts if desired.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Cooking and Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 397
- Sugar: 8 g
- Sodium: 200 mg
- Fat: 24.2 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 20.7 g
- Trans Fat: 0 g
- Carbohydrates: 41.4 g
- Fiber: 6 g
- Protein: 6.9 g
- Cholesterol: 0 mg