Photo by: Jonathan Lovekin

Rice salad with nuts and sour cherries

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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 onions, finely sliced (320g)
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

Forgive me for all the pots and pans here. They are all left fairly clean so a good wipe with a 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 a day at least. Just remember not to serve it cold and readjust the seasoning before serving.

Serves six to eight

(p 54, Plenty More)


The method for this recipe is available in the book Plenty More, available to buy here.
Plenty More |

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Perfect with

  1. Dried sour cherries

    Bring bursts of bright flavour to grain or pulse salads, cakes or bread

    Dried sour cherries

  2. Pine nuts

    These elegant and longer-than-usual nuts are for sprinkling and showcasing

    Pine nuts

  3. Red quinoa

    Protein-rich, very nutritious and completely delicious. Mix with plain quinoa for visual flare

    Red quinoa


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