Jamie Oliver Rice Salad

Jamie Oliver Rice Salad combines crisp spring onions, sweet roasted peppers, fresh herbs, and zesty lemon juice with fluffy basmati rice. With tiny kicks and bursts of freshness, the mouthfeel is light but pleasant. This colorful dish, which gets its name from its base, elevates ordinary rice to a unique level.

Ingredients

• Cook 1 cup of basmati rice until fluffy and light.
• Chop 1 red pepper into fine strips.
• Slice 3 spring onions into thin rounds.
• Squeeze juice from 1 fresh lemon.
• Tear a handful of fresh mint leaves.
• Drizzle 2 tablespoons of extra virgin olive oil.
• Sprinkle a pinch of sea salt for balance.
• Grind a little black pepper for some edge.

How To Make Jamie Oliver Rice Salad

1. In salted water, bring the basmati rice to a boil for ten to twelve minutes.
2. After thoroughly draining, allow it to cool for 20 minutes.
3. Slice the red pepper and spring onions as the rice cools.
4. In a dry pan, softly sauté the red pepper for three minutes.
5. Combine the cooled rice and sautéed peppers in a large bowl.
6. Add the torn mint leaves and sliced spring onions.
7. Pour olive oil and lemon juice over the mixture.
8. Add salt and a dash of black pepper to everything.
9. Gently stir to mix the ingredients and keep the rice fluffy.
10. If you think it needs more zing, taste and adjust the seasoning.
11. Serve it with grilled chicken or fish, either cold or at room temperature.

Jamie Oliver Rice Salad Recipe Variations

• A Rice Salad Twist Inspired by the Mediterranean. To the chilled rice foundation, add diced cucumber, sliced Kalamata olives, and crumbled feta cheese. For a sweet, tangy boost, add sun-dried tomatoes and toss. For a more intense Mediterranean taste, swap out the mint for fresh oregano. For a more vibrant punch, add the zest of lemon to the juice. To preserve the textures, gently toss everything. This rendition has a delicious, bright flavor that evokes the seaside. For a colorful lunch, serve it with roast chicken or grilled halloumi.
• Tropical Rice Salad with Coconut and Pineapple. For a tropical touch, combine cooked rice with toasted shredded coconut and diced pineapple chunks. For crunch and brightness, add diced red bell pepper. For a sweet, aromatic twist, use minced basil instead of mint. For a tangy, tropical balance, drizzle lime juice over lemon juice instead. For mild heat, add some chili flakes. This combination has a bright, pleasant, and fresh vibe. It will add island flavor to your plate when paired with jerk chicken or grilled shrimp.
• Rice Salad Packed with Protein, Chickpeas, and Avocado. To give the cooled rice a creamy texture and plant-based protein, mix in one can of drained chickpeas. Next, chop the ripe avocado and gently fold it in so it does not smash. As in the original recipe, add lemon juice and spring onions. Chopped parsley adds a burst of fresh herbs. It is even better with a dash of tahini dressing. This version has a hearty, satisfying, and rich texture. It is ideal for a light dinner with vegetables or a filling lunch.

How To Store & Reheat Leftovers?

1. 📦In The Fridge: Place the rice salad in an airtight container. Store it in the fridge for up to three days. Always keep it chilled.
2. ❄️ In The Freezer: Freeze it without herbs or lemon juice. Place in a sealed freezer-safe container. Label it and freeze for one month.
3. 🔥 To Reheat: Transfer to a microwave-safe bowl. Heat gently for one minute. Stir and reheat until just warm—don’t overcook the rice.

Jamie Oliver Rice Salad Recipe Nutrition Facts

Add 1 cup of cooked basmati rice for 205 calories and 4.5 grams of protein.
Chop 1 red pepper to get 37 calories and over 150% of your daily vitamin C.
Slice 3 spring onions to bring in 15 calories and a boost of vitamin K and antioxidants.
Squeeze juice from 1 fresh lemon for only 12 calories and a punch of vitamin C.
Tear a handful of mint leaves to add 1 calorie and refreshing anti-inflammatory compounds.
Drizzle 2 tablespoons of olive oil to contribute 238 calories and heart-healthy monounsaturated fats.
Sprinkle a pinch of sea salt to add trace minerals and enhance the natural flavors.
Grind some black pepper to provide antioxidants and aid digestion with zero calories.

Try More Recipes:

• Pioneer Woman Poppy Seed Chicken Casserole
• Pioneer Woman Slow Cooker Sticky Ribs
• Pioneer Woman Slow Cooker Ham
• Pioneer Woman Slow Cooker Glazed Ribs

Jamie Oliver Rice Salad

Author: Dhouha Bakhouch Cooking Method:Broiling Sautéing Cuisine:American UK Mexican Courses:Recipes

Difficulty:BeginnerPrep time: 10 minutesCook time: 15 minutesRest time: 20 minutesTotal time: 45 minutesCooking Temp:100 CServings:4 servingsEstimated Cost: $Calories:Around 280 calories per serving. kcal Best Season:Available

Description

Jamie Oliver Rice Salad combines crisp spring onions, sweet roasted peppers, fresh herbs, and zesty lemon juice with fluffy basmati rice. With tiny kicks and bursts of freshness, the mouthfeel is light but pleasant. This colorful dish, which gets its name from its base, elevates ordinary rice to a unique level.

Ingredients

• Cook 1 cup of basmati rice until fluffy and light.
• Chop 1 red pepper into fine strips.
• Slice 3 spring onions into thin rounds.
• Squeeze juice from 1 fresh lemon.
• Tear a handful of fresh mint leaves.
• Sprinkle a pinch of sea salt for balance.
  Grind a little black pepper for some edge.
• Drizzle 2 tablespoons of extra virgin olive oil.
• Grind a little black pepper for some edge.

Instructions

1. In salted water, bring the basmati rice to a boil for ten to twelve minutes.
2. After thoroughly draining, allow it to cool for 20 minutes.
3. Slice the red pepper and spring onions as the rice cools.
4. In a dry pan, softly sauté the red pepper for three minutes.
5. Combine the cooled rice and sautéed peppers in a large bowl.
6. Add the torn mint leaves and sliced spring onions.
7. Pour olive oil and lemon juice over the mixture.
8. Add salt and a dash of black pepper to everything.
9. Gently stir to mix the ingredients and keep the rice fluffy.
10. If you think it needs more zing, taste and adjust the seasoning.
11. Serve it with grilled chicken or fish, either cold or at room temperature.