Name: Ottolenghi’s Citrus-Infused Brown Rice and Quinoa Salad with Apricots, Pistachios, and Arugula Recipe
Prep time: 10 min
Cook time: 40 min
Total time: 1 h
Cuisine: Mediterranean
Ingredients: 1 cup raw brown rice or Camargue red rice; 1 cup raw quinoa; 1 medium white onion, halved and sliced; 1 bunch (about 6) green onions (scallions), thinly sliced crosswise; 2 big handfuls (about 2 ounces) baby arugula (rocket), roughly chopped; Grated zest and juice of one orange; 2 teaspoons lemon juice; 3/4 cup dried apricots, cut into small dice; 1/2 cup toasted or roasted pistachios, roughly chopped; 1/2 cup plus 2 tablespoons extra virgin olive oil, divided; 1 medium garlic clove, finely minced or put through a garlic press; 1/2 teaspoon kosher salt or more, to taste; 1/4 teaspoon freshly ground black pepper or more, to taste

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If you’re craving a vibrant, fresh salad that’s bursting with bright flavors and satisfying textures, Ottolenghi’s Citrus-Infused Brown Rice and Quinoa Salad with Apricots, Pistachios, and Arugula Recipe is exactly what you need. Combining nutty grains, zesty citrus, sweet apricots, crunchy pistachios, and peppery arugula, this dish dazzles the palate while being surprisingly easy to prepare. It’s a perfect marriage of wholesome ingredients and expertly balanced flavors that will quickly become a favorite in your meal rotation.

Ingredients You’ll Need

The image shows a wooden cutting board with a single whole bright orange dried apricot near the top left and many small pieces of chopped dried apricot scattered around the center and right side. A large knife with an orange dried apricot piece near its tip lies diagonally at the bottom of the cutting board. To the top left of the board, a white bowl filled with whole dried apricots is placed on a white marbled surface. At the top right, a small clear glass bowl contains light green pistachio nuts. Photo taken with an iphone --ar 4:5 --v 7

Every ingredient in this salad is thoughtfully selected to create the perfect harmony of flavor, texture, and color. Each plays an essential role and comes together with such simplicity that anyone can whip this salad up quickly and confidently.

Brown rice or Camargue red rice (1 cup): Provides a nutty, chewy base packed with fiber and heartiness.
Quinoa (1 cup): Adds a light, fluffy texture and a boost of protein to balance the rice.
Extra virgin olive oil (1/2 cup plus 2 tablespoons): Brings richness, moisture, and a silky finish to the salad.
White onion (1 medium, halved and sliced): Caramelized for sweetness and a soft bite.
Orange zest and juice (from one orange): Infuses the salad with fresh, zesty brightness that wakes up every other ingredient.
Lemon juice (2 teaspoons): Adds a sharp, tangy accent to complement the orange.
Garlic (1 medium clove, minced): Offers a gentle punch of pungency that lifts all the flavors.
Green onions/scallions (1 bunch, thinly sliced): Provides mild oniony crunch and a fresh pop of green color.
Dried apricots (3/4 cup, diced): Introduce a sweet chewiness that pairs perfectly with the citrus and nuts.
Toasted or roasted pistachios (1/2 cup, roughly chopped): Deliver satisfying crunch and a buttery, nutty note.
Baby arugula (2 big handfuls, roughly chopped): Adds peppery freshness and a leafy green contrast.
Kosher salt (1/2 teaspoon or to taste): Enhances all flavors without overpowering.
Freshly ground black pepper (1/4 teaspoon or to taste): Introduces mild warmth and depth.

How to Make Ottolenghi’s Citrus-Infused Brown Rice and Quinoa Salad with Apricots, Pistachios, and Arugula Recipe

Step 1: Perfectly Cook the Grains

Begin by cooking the brown rice and quinoa separately in salted water according to their package instructions. Checking a bit early ensures that the grains stay tender with a slight bite, which keeps the salad from becoming mushy. Once cooked, drain them thoroughly and spread them out on rimmed baking sheets to cool quickly and avoid clumping.

Step 2: Sauté the Onions

While the grains cook, warm 4 tablespoons of extra virgin olive oil in a skillet over medium heat. Add the halved and sliced white onion, cooking for 5 to 7 minutes until golden brown and caramelized. This process transforms sharp raw onion into mellow sweetness, adding depth to the salad.

Step 3: Mix the Citrus Dressing

In a large mixing bowl, combine the grated zest and juice of your orange, fresh lemon juice, the remaining 6 tablespoons of olive oil, and the finely minced garlic. This zesty, garlicky blend serves as the vibrant dressing that ties the salad components together in one bright, harmonious flavor.

Step 4: Combine All Ingredients

To the citrus dressing, add the cooled brown rice and quinoa, the sautéed onions, thinly sliced scallions, diced dried apricots, chopped toasted pistachios, and roughly chopped baby arugula. Season generously with kosher salt and freshly ground black pepper, then toss everything gently but thoroughly. Taste and adjust seasoning as needed to balance all the vivid flavors.

Step 5: Serve at Room Temperature

Transfer the salad to a beautiful platter or serving bowl and let it rest at room temperature before serving. This allows the flavors to meld perfectly, creating a luscious, cohesive dish that’s ready to impress.

How to Serve Ottolenghi’s Citrus-Infused Brown Rice and Quinoa Salad with Apricots, Pistachios, and Arugula Recipe

A close-up image of a white plate filled with a mixed salad. The base layer is light beige quinoa mixed with white rice, topped with scattered bright orange small diced pieces. Green leafy arugula is spread throughout, giving a fresh look. Small, light green chopped herbs and bits of pistachio nuts add texture and color contrast. The plate sits on a white marbled surface with a pattern of yellow and dark blue around. photo taken with an iphone --ar 4:5 --v 7

Garnishes

To elevate your presentation and flavors, sprinkle extra toasted pistachios or a few fresh arugula leaves on top just before serving. A light drizzle of high-quality olive oil or a zest of fresh orange can add that extra zing and shine.

Side Dishes

This salad shines as a main on its own but pairs beautifully with grilled chicken, roasted vegetables, or simply crusty artisan bread for a well-rounded meal. Think Mediterranean or Middle Eastern-inspired mains to complement the citrus and nutty notes here.

Creative Ways to Present

Try serving this salad layered in a clear glass trifle bowl to showcase the colorful ingredients or wrapped as fresh salad-stuffed pita pockets for a portable lunch. It’s so flexible you can let your creativity shine while still enjoying Ottolenghi’s Citrus-Infused Brown Rice and Quinoa Salad with Apricots, Pistachios, and Arugula Recipe at every bite.

Make Ahead and Storage

Storing Leftovers

This salad keeps beautifully in an airtight container in the refrigerator for up to 3 days. Because it’s served at room temperature or slightly chilled, leftovers remain as flavorful and fresh as the first day.

Freezing

We don’t recommend freezing this salad as the fresh arugula and citrus notes can lose their vibrancy, and the texture of the grains may change. It’s best enjoyed fresh or refrigerated.

Reheating

If you prefer to serve it warm, gently reheat a portion in a microwave or in a pan just until warmed through, then add a few fresh arugula leaves to bring back the peppery brightness before serving.

FAQs

Can I substitute other grains for the brown rice and quinoa?

Absolutely! While the combination of brown rice and quinoa gives a lovely texture and taste, you can experiment with farro, barley, or even couscous for different but equally delicious results.

Are pistachios necessary, or can I use other nuts?

Pistachios add a unique buttery crunch that complements the apricots perfectly, but toasted almonds, walnuts, or pecans can also work nicely if you’re in a pinch or prefer other nuts.

How do I make this salad vegan or gluten-free?

This recipe is naturally gluten-free and vegan-friendly, relying solely on plant-based ingredients and gluten-free grains, making it an inclusive dish for many diets.

Can I prepare parts of this recipe ahead of time?

Yes! You can cook the grains and sauté the onions a day ahead, then assemble the salad just before serving to keep everything fresh and crisp.

What is the best way to toast pistachios?

Toast pistachios in a dry skillet over medium heat, shaking occasionally, until fragrant and lightly browned, about 3 to 5 minutes. Let them cool before chopping and adding to the salad.

Final Thoughts

I truly encourage you to try making Ottolenghi’s Citrus-Infused Brown Rice and Quinoa Salad with Apricots, Pistachios, and Arugula Recipe—it’s a dish that brings sunshine to your table and celebrates simple, fresh ingredients in the best possible way. The layers of flavor and texture will delight everyone lucky enough to have a plate, making it not just a salad but an experience to savor and share.

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