We are finally getting a break from the hot weather with thundershowers during the night and temperatures down in the 70’s…a little humid but so much more comfortable than the 100 degrees we hit day before yesterday. One of the positives of not wanting to turn on the oven is finding several new salad recipes that are great additions to summer menus. This recipe for red rice and quinoa salad is from Otam Ottolenghi’s Ottolenghi: The Cookbook. The more I read about this writer and chef the more I want to know about him. His cooking style is rooted in his Middle Eastern upbringing and his recipes are both bold and complex with wonderful combinations of flavors and textures. This salad is hearty enough to be a stand alone entree and it pairs beautifully with grilled poultry and meats.
Red rice is available at some Asian markets, and if you aren’t familiar with it I urge you to try it. It has a bright red color and nutty flavor that is very similar to wild rice. Cook the rice and quinoa ahead and when they have cooled combine all ingredients. The flavors are subtle in this salad and the addition of freshly ground black pepper is just what it needs. I loved the sweetness of the dried apricots and next time will add a garnish of fresh orange segments.
TO COOK RED RICE: Heat 3 teaspoons olive oil in a medium size saute pan. When hot add 1 cup red rice. Fry, stirring, until rice is lightly browned and starting to pop like popcorn. Add 2 cups hot water and bring to a boil. Cover and cook, without stirring, for 30-35 minutes or until tender. Remove covered pan from heat and let rest for 15 minutes. Drain rice in a fine mesh strainer. Let cool. 
I thought the flavors of this salad were better the second day so don’t hesitate to make it ahead. Everything holds up well so texture isn’t sacrificed if you make it early. Give it an extra splash of orange juice if you think it needs it. Arugula is called for but I didn’t have any and use frizee instead. The slight bitterness of it went well with the ingredients.
I have been slowly getting rid of many of my cookbooks but one by Otam Ottolinghi will surely be on my Christmas list this year.
- ¼ cup shelled pistachios
- 1 cup quinoa, cooked and cooled
- 1 cup red rice, cooked and cooled
- 1 medium white onion, sliced
- ⅔ cup olive oil
- grated zest and juice of one orange
- 2 teaspoons lemon juice
- 1 garlic clove, crushed
- 4 spring onions, thinly sliced
- ½ cup dried apricots, roughly chopped
- 2 handfuls of arugula (I used frizee)
- salt and freshly ground black pepper
- Preheat the oven to 350 F degrees. Spread the pistachios on a baking sheet and toast for 8 minutes, until lightly colored. Remove from the oven, allow to cool slightly and then chop roughly. Set aside.
- Saute the white onion in 4 tablespoons of the olive oil until golden brown. Let cool completely.
- In a large mixing bowl combine the rice, quinoa, cookied onion and the remaining oil. Add all the rest of the ingredients, the taste and adjust the seasoning. Serve at room temperature.
This looks delicious! It has been chilly here and I’ve had the oven on, but warming up today so this would be great. Love that red rice!
We are finally getting some cool off in our weather here. It’s nice to have a few good recipes that don’t require turning the oven on. Thanks for your comment, Pam.
Cathy recently posted..Ottolenghi Red Rice and Quinoa Salad with Orange and Pistachios
I haven’t tried red rice, but I did see it. I might have to go pick some up. That sure looks healthy.
If you like rice, I’m sure you will enjoy this variety, Ramona. Have a great weekend.
Cathy recently posted..Ottolenghi Red Rice and Quinoa Salad with Orange and Pistachios
What a pretty salad Cathy. I enjoy looking at his cookbooks, they are so inspiring. I am going to have to find the red rice, especially if it’s similar to wild rice, which I love.
Sam
Sam @ My Carolina Kitchen recently posted..Summer Perennials & the Last of the Tomatoes
I hope you can find it, Sam. I can think of so many delicious things to do with it. Rice is a nice change from pasta and potatoes now and then and the red rice has an especially nice texture.
Cathy recently posted..Ottolenghi Red Rice and Quinoa Salad with Orange and Pistachios
Looks amazing Cathy. I love all the beautiful color and vibrant flavor. Ottolenghi recipes are always a hit with us.
Chris @ The Café Sucré Farine recently posted..Healthy Banana Bran Muffins
I have enjoyed every recipe of his I have tried. He has the best recipes using whole grains. I always feel extra healthy when I make one. Thanks for your comment, Chris.
Cathy recently posted..Ottolenghi Red Rice and Quinoa Salad with Orange and Pistachios
Oh, I am intrigued by the red rice. I have to try some. This dish sounds so good – I love the interplay of flavors and textures. Ottolenghi is a genius! Thanks for sharing this one.
Thanks for your comment, Adri. I love the interest that the red rice adds to recipes, especially this salad. Have a great weekend.
Cathy recently posted..Ottolenghi Red Rice and Quinoa Salad with Orange and Pistachios
What a wonderful salad Cathy, love Ottolenghi’s cookbooks and recipes.
cheri recently posted..Zucchini Blossoms Stuffed with Roasted Tomatoes and Goat Cheese
So good of you to share this interesting rice salad Cathy. I am always looking for new salad ideas and red rice, quinoa, and pistachios sound like a winner to me. Also so good for us!
Penny recently posted..Chicken and Andouille Sausage Ragu
Not only delicious but beautiful as well! I have also never tried red rice but I will look for it. Dried apricots and pistachios are favorites of mine and the blend of ingredients sounds wonderful to me.
Susan recently posted..Dark Chocolate and Sea Salt Rice Krispie Treats
I made your delectable tasty dish & served it with grilled fish onthe BBQ!.
Yum Yum it was!
Sophie recently posted..Vegan spelt gingered fig crumble!