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

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4 from 69 reviews

Ottolenghi’s Rice Salad is a vibrant and nutritious dish combining tender brown rice and quinoa with a flavorful mix of sautéed onions, fresh citrus juices, garlic, apricots, toasted pistachios, and peppery arugula. This salad is perfect served at room temperature as a light main course or a refreshing side dish, showcasing a delightful balance of textures and flavors in a wholesome, colorful bowl.

  • Total Time: 1 hour
  • Yield: 6 servings

Ingredients

Grains

  • 1 cup raw brown rice or Camargue red rice
  • 1 cup raw quinoa

Vegetables & Herbs

  • 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

Fruits & Nuts

  • 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

Other Ingredients

  • 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

Instructions

  1. Cook the grains: In two separate saucepans, cook the brown rice and quinoa in salted water according to package directions. Check a few minutes early to ensure they are tender yet still have some bite. Drain the grains using a mesh colander and spread them out on two separate rimmed baking sheets to cool quickly.
  2. Sauté the onion: While the grains cook, heat 4 tablespoons of extra virgin olive oil in a skillet over medium heat. Add the sliced white onion and cook, stirring occasionally, until golden brown, about 5-7 minutes.
  3. Combine ingredients: In a large mixing bowl, whisk together the grated zest and juice of the orange, lemon juice, remaining 6 tablespoons of olive oil, and minced garlic. Add the cooled rice and quinoa, sautéed onion, sliced scallions, diced apricots, toasted pistachios, and chopped arugula. Season with kosher salt and freshly ground black pepper. Toss gently to combine all ingredients evenly.
  4. Adjust seasoning and serve: Taste the salad and adjust salt and pepper as needed. Transfer the rice salad to a serving platter and serve at room temperature for best flavor.

Notes

  • You can substitute Camargue red rice with any good quality brown rice.
  • To toast pistachios, spread them on a baking sheet and bake in a preheated 350°F (175°C) oven for 5-7 minutes, stirring occasionally, until fragrant.
  • This salad can be made ahead and refrigerated; bring it to room temperature before serving.
  • For added freshness, consider garnishing with additional chopped fresh herbs such as parsley or mint.
  • Author: ELLA
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Category: Salad
  • Method: Stovetop
  • Cuisine: Mediterranean
  • Diet: Vegetarian

Find it online: https://ellarecipe.com/ottolenghis-citrus-infused-brown-rice-and-quinoa-salad-with-apricots-pistachios-and-arugula-recipe/