A Really Good Spiced Brown Rice Salad
A truly satisfying and wholesome salad that transforms humble brown rice into something quite special. It's packed with gentle spices, crunchy nuts, and sweet apricots for a perfectly balanced dish.
There was a time when the word 'salad' conjured up little more than a few limp lettuce leaves and a slice of tomato. Thankfully, we've all moved on, and we now understand that a salad can, and should, be a truly satisfying and substantial meal in its own right. The key is to build layers of flavour and texture, which is precisely what we are doing here.
This recipe takes the wholesome, nutty character of brown rice and elevates it with a careful blend of spices, the sweetness of dried apricots, and the essential crunch of toasted almonds. It’s not a fiery dish, but rather a warming, aromatic one that is incredibly versatile. It’s just as good served warm for a light supper as it is packed up for lunch the next day.
Don't be daunted by the list of ingredients; the method is incredibly straightforward. It's really just a case of cooking the rice properly – and I will show you exactly how – while you prepare the other components. The result is a dish that proves, without a shadow of a doubt, that healthy food can be utterly delicious.
Why You'll Love This Recipe
- The absorption method for cooking the rice ensures each grain is perfectly fluffy and separate, not waterlogged or mushy.
- Gently 'blooming' the spices in warm oil before adding them to the rice unlocks their full aromatic potential, creating a deep, rounded flavour.
- A balanced combination of sweet (apricots), savoury (onions, stock), crunchy (almonds), and fresh (coriander, lemon) elements hits all the right notes for a complete and satisfying dish.
- Serving the salad warm or at room temperature, rather than chilled, allows the subtle spice flavours to be at their most pronounced.
Ingredients
- 225g (8 oz) long-grain brown rice
- 1 tbsp sunflower or vegetable oil
- 1 medium onion, finely chopped
- 2 tsp medium curry powder
- ½ tsp ground turmeric
- 600ml (1 pint) hot vegetable stock
- 75g (3 oz) ready-to-eat dried apricots, snipped into small pieces
- 50g (2 oz) flaked almonds
- 4 spring onions, trimmed and finely sliced
- 3 tbsp chopped fresh coriander
- Juice of ½ a large lemon
- Salt and freshly milled black pepper
Equipment Needed
Sieve · Medium heavy-based saucepan with a tight-fitting lid · Wooden spoon · Measuring jug · Dry frying pan · Chopping board · Sharp knife · Fork
Step-by-Step Instructions
- First, place the rice in a sieve and rinse it thoroughly under cold running water. This removes excess starch and helps the grains stay separate. Allow it to drain well.
- Next, place a medium, heavy-based saucepan with a tight-fitting lid over a medium heat and add the oil. Once it's warm, add the chopped onion and cook gently for about 5 minutes until softened but not coloured.
- Add the curry powder and turmeric to the pan. Stir continuously for one minute. This is a crucial step as it cooks out the raw taste of the spices and allows their fragrance to bloom.
- Now, add the rinsed and drained rice to the pan and stir for another minute to coat the grains in the spicy oil.
- Pour in the hot vegetable stock, add the snipped apricots, and season with a little salt and pepper. Stir everything once, then bring it up to a simmer.
- Once simmering, immediately turn the heat down to its lowest possible setting, place the lid on firmly, and leave it to cook for 30 minutes. It is very important that you do not lift the lid during this time.
- While the rice is cooking, you can toast the almonds. Place them in a dry frying pan over a medium heat and toss them around for a couple of minutes until they are fragrant and lightly golden at the edges. Tip them onto a plate to cool.
- After 30 minutes, turn off the heat under the rice and leave it to stand, with the lid still on, for a further 10 minutes. This allows the grains to steam and finish cooking perfectly.
- Finally, remove the lid – you will see the liquid has been completely absorbed. Use a fork to fluff up the rice grains, which should be separate and tender. Then, gently fold in the toasted almonds, the sliced spring onions, the fresh coriander, and the lemon juice. Check the seasoning and add more salt, pepper, or lemon juice if you feel it needs it.
- Serve warm or at room temperature.
Delia's Notes from the Kitchen
The real secret to this recipe lies in respecting the ingredients and the process. Using a good quality, fragrant curry powder makes a world of difference – avoid any that have been lurking at the back of the cupboard for years! And please, do not be tempted to skip the step of toasting the almonds yourself; the warmth and flavour you get from freshly toasted nuts is leagues ahead of anything you can buy in a packet. It's these small attentions to detail that turn a simple dish into something truly special.
How to Store & Reheat
The salad can be stored in an airtight container in the refrigerator for up to 2 days. For the best flavour and texture, allow it to come back to room temperature for about 30 minutes before serving. I don't recommend reheating it in the microwave, as it can spoil the texture of the rice and nuts.
Frequently Asked Questions
Can I use white rice instead of brown?
You can, but you will need to adjust the cooking time and liquid amount significantly. White rice cooks much faster, typically in 15-20 minutes, and requires less water. I do urge you to try it with brown rice, as its nutty flavour and firm texture are integral to the character of the dish.
My rice always ends up sticky. What am I doing wrong?
There are two likely culprits. Firstly, not rinsing the rice thoroughly to remove surface starch. Secondly, and most commonly, peeking under the lid while it cooks! Lifting the lid releases steam, which lowers the temperature and disrupts the absorption process. Follow the timings, trust the process, and only lift the lid when instructed.
How can I add some protein to make it a more complete meal?
It's very easy to adapt. You could fold through a drained tin of chickpeas along with the almonds and herbs. Alternatively, some leftover shredded roast chicken would be lovely stirred through at the end.
Can I prepare this salad in advance?
Yes, it's an excellent dish for making ahead. You can make it completely and store it in the fridge. However, for the very best texture, I would recommend keeping the toasted almonds separate and stirring them through just before you serve, so they retain their crunch.
Is this salad meant to be spicy?
Not in a hot sense. The spices here are for aroma and warmth of flavour, not for heat. A good medium curry powder provides fragrance rather than fire. If you do prefer more of a kick, you could add a pinch of cayenne pepper along with the other spices.