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Rice salad with nuts and sour cherries from Plenty More (page 54) by Yotam Ottolenghi

  • almonds
  • rocket
  • basil
  • wild rice
  • lemons
  • onions
  • parsley
  • tarragon
  • pine nuts
  • quinoa
  • basmati rice
  • sunflower oil
  • dried sour cherries

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Notes about this recipe

  • Rajcakes on June 06, 2018

    This was my favorite from the book so far. It did take a while to put together and made a lot of salad, but it was delicious as leftovers the next day. Added lemon flavored olive oil and that really gave a boost to the lemon zing.

  • steinsm on December 26, 2017

    Lovely salad but I found it took about 2 hours to make with all the stages! I did it exactly as stated and it made a huge quantity. The dressing could have done with a bit more "zip" -- not sure what I would add, but it definitely needs something more.

  • Astrid5555 on March 18, 2017

    Delicious and for an Ottolenghi recipe quite quick to prepare. Made with a brown and wild rice mixture, and left out the quinoa since I made another quinoa salad as well. Really enjoyed the sour cherries in this one! Will definitely be making again!

  • Frogcake on June 13, 2016

    Like others, I found this to be delicious and easy to prepare. (Don't mind all the pots and pans!) I did not have arugula and used kale instead. As well, I substituted dried cranberries soaked in lemon in place of sour cherries. We were all very happy to take this for lunch the following day!

  • Aggie92 on June 27, 2015

    Another delicious recipe from Mr. Ottolenghi! Since I was only cooking for 2, I cut the recipe in half and we still have a generous amount of salad left for at least 2 more nights. A half recipe easily feeds 6-8 as a side. I really liked the combination of flavors. Used a little extra lemon juice (another half lemon) since I like a zippy lemon flavor on my grain salads. Sadly I didn't have any arugula so had to leave it out. Will most definitely make this again.

  • caitmcg on June 25, 2015

    I made this with wild rice, Camargue red rice, and brown basmati rice because I had them on hand and it was delicious, and a huge hit at the potluck I took it to. I have also had it made with quinoa as written, and I prefer the texture when made with all rices. Yield is about double that indicated.

  • Breadcrumbs on May 12, 2015

    p. 54 – Fabulous dish! I made half and this recipe still produced a LOT of salad. I used some incredibly malty-nutty wild rice I brought back from a trip to Manitoba and it alone was so aromatic I’d have been happy if that were the only grain in the dish. But it wasn’t. Of course I then got to add in my favourite rice, basmati and on top of that, quinoa. Even mr bc who doesn’t take a huge interest in any side dishes that don’t involve potatoes couldn’t help asking about this dish as the house just got more and more delicious-smelling as I prepared this recipe. The toasted nuts and caramelized onions sent him over the edge and one of our guests almost shouted “caramelized onions and sun-dried sour cherries” when I was describing what went into this dish because he was so excited about the thought of it! No surprise this paired perfectly with our grilled lamb. So delicious! Photos here: http://chowhound.chow.com/topics/1012789?commentId=9558026#9558026

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