Ottolenghi’s Rice Salad with Nuts and Sour Cherries
Sweet raisins, chopped almonds and sour cherries add some welcome texture to this simple rice salad. Serve as is as a satisfying meal on its own, or as a side to a larger spread.
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Introduction
Forgive me for all the pots and pans here. They are all left fairly clean so a good wipe with a tea towel between uses will save some washing up. The sour cherries have a welcome bite, which sweet raisins lack, so they are worth seeking out in larger shops. You could substitute chopped cranberries soaked in a little lemon juice, if need be. This salad makes a satisfying meal-in-a-bowl and will keep in the fridge for at least a day Just remember not to serve it cold and to adjust the seasoning before serving
Ingredients
| 150g | wild rice |
| 220g | basmati rice |
| 80ml | olive oil |
| 100g | quinoa |
| 60g | almonds, skins on, roughly chopped |
| 60g | pine nuts |
| 60ml | sunflower oil |
| 2 medium (320g) | onions, finely sliced |
| 30g | parsley, roughly chopped |
| 20g | basil, roughly chopped |
| 10g | tarragon, roughly chopped |
| 40g | rocket |
| 80g | dried sour cherries |
| 60ml | lemon juice, plus the grated zest of 1 lemon |
| 2 | garlic cloves, crushed |
| salt and black pepper |
Method
Place the wild rice in a medium saucepan, cover with plenty of water, bring to the boil and then reduce to a gentle simmer for 35 minutes until the rice is cooked but still firm. Drain, rinse under cold water and set aside to dry.
Mix the basmati rice with 1 tablespoon of olive oil and ½ teaspoon of salt. Place in a medium saucepan with 330ml of boiling water, cover and cook on the lowest possible heat for 15 minutes. Remove from the heat, place a tea towel over the pan, replace the lid and set aside for 10 minutes. Then uncover and allow to cool down completely.
Bring a small saucepan of water to the boil and add the quinoa. Cook for 9 minutes, then drain in a fine sieve, refresh under cold water and set aside.
Place the almonds and pine nuts in a small pan with 1 tablespoon of olive oil and a pinch of salt. Cook on a medium-low heat for about 5 minutes, stirring frequently. Transfer to a small plate as soon as the pine nuts begin to colour, and set aside.
Heat the sunflower oil in a large frying pan and add the onions, along with ¼ teaspoon of salt and some black pepper. Cook on a high heat for 5-8 minutes, stirring often, so that parts of the onion get crisp and others just soft. Transfer to kitchen paper to drain.
Place all the grains in a large mixing bowl along with the chopped herbs and rocket, fried onion, nuts and sour cherries. Add the lemon juice, zest, remaining olive oil, garlic, ½ teaspoon of salt and some pepper. Mix well and set aside for at least 10 minutes before serving.
