Brown Rice Salad with Red Grapes and Red Onions
If you're looking for an easy-to-make salad for a shared feast, this simple brown rice salad is your answer. Earthy and nutty with pops of sweetness from red grapes and pickled red onions, it's the perfect accompaniment for roasted meats, or to take to a BBQ or picnic.
The best thing is, this salad can be doubled or tripled very easily and made in advance. Just add the herbs and toasted seeds and nuts before serving.
Ingredients 13
1 cup brown rice, uncooked (200g)
1⁄2 red onion, thinly sliced
2 tbsp red wine vinegar, or to taste
1 tsp sugar
1⁄2 tsp salt
1⁄2 tsp black pepper
Pinch chili, flakes
1⁄4 cup sunflower seeds, toasted
1⁄4 cup pine nuts, toasted
1⁄2 bunch dill, chopped
300 g red grapes, quartered
1⁄2 lemon, juiced
2 tbsp extra virgin olive oil
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Method 7
Bring a large pot of salted water to the boil. Rinse the and then add to the boiling water, simmering for 15-20 minutes or until the rice is tender but still retains its shape. Drain, rinse and set aside.
Preheat the oven to 150 degrees. Put the and in a small baking tray and toast in the oven for 8-10 minutes until golden. Allow to cool.
While the rice is cooking. Make the dressing in the bottom of a large bowl. Combine the , , , and and mix well with a fork.
Thinly slice the and add to the dressing bowl, mixing well. Set aside to cure for 10 minutes or so.
Meanwhile, cut the into quarters, roughly chop the , and set aside.
Add the to the onions and drizzle over the and . Mix well and taste adding more lemon juice, or if needed. Add the and herbs and gently mix again.
Mix the toasted and through, have one last taste, adjusting the flavours as needed then transfer to a serving platter.
Alex Elliott-Howery's tips
Be sure to cook the brown rice, or whichever grain you're using, until al dente. When using grains in salads, it's best to cook them like pasta, in plenty of salted boiling water, rather than the absorption method. This will ensure great texture and avoid sogginess. Try this salad with barley, farro, freekeh, or even cooked puy lentils.
Helpful tips
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Notes
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