Rice Salad With Nuts and Sour Cherries From 'Plenty More'

Rice Salad With Nuts and Sour Cherries From 'Plenty More'

  • prep: 1 hr
  • cook: 0 hr
  • total: 1 hr
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  • servings:
  • Summary

    A salad of white basmati rice, wild rice, and quinoa is studded with almond, pine nuts, and dried sour cherries. [Photograph: Jonathan Lovekin] This salad from Yotam Ottolenghi's newest cookbook, Plenty More, has a lot going on and everything going for it. The mix of grains—white basmati rice, wild rice, and quinoa—is beautiful and texturally interesting; per his cooking times and methods, they are left with just a bit of firmness and keep their integrity once dressed. Almonds and pine nuts add toasty crunch, while dried sour cherries add chew and bursts of tart sweetness. Ottolenghi fries onions "...so that parts of the onion get crisp and others just soft" (it's this attention to detail that sets his recipes apart), and they weave themselves silkily through the salad. There's just enough verdant, spicy arugula to brighten things up, and the fresh licorice flavors of basil and tarragon perfume the mix. Tossed with lemony, garlicky dressing, every bite is fairly dazzling. Why I picked this recipe: Grain salads are a fave, and I figured Ottolenghi would hit it out of the park. What worked: This is a heady, multidimensional bowlful—a winner. What didn't: All good! Suggested tweaks: Per Ottolenghi, dried cranberries soaked in a little lemon juice may be substituted for the dried cherries if need be, and he notes that the salad can be kept overnight in the fridge, though it needs to be room temp and re-seasoned before serving. (Because I'm impatient, I was trying to knock the chill off a bowl of leftovers in the microwave, and went just a few seconds too far, to where the salad was barely warm. It was delicious this way, as well!!) With a million thanks to our friends at Ten Speed Press, we have 5 copies of Plenty More to give away this week. Reprinted with permission from Plenty More: Vibrant Vegetable Cooking from London's Ottolenghi by Yotam Ottolenghi, copyright © 2014. Published by Ten Speed Press, an imprint of Random House LLC.


    • Scant 1 cup/150 g wild rice
    • Scant 1 1/4 cup/220 g basmati rice
    • 5 1/2 tbsp/80 ml olive oil
    • 2/3 cup/100 g quinoa
    • 6 1/2 tbsp/60 g almonds, skins on, coarsely chopped
    • 7 tbsp/60 g pine nuts
    • 1/4 cup/60 ml sunflower oil
    • 2 medium onions, thinly sliced (about 3 cups/320 g)
    • 1 cup/30 g flat-leaf parsley leaves, coarsely chopped
    • 2/3 cup/20 g basil leaves, coarsely chopped
    • 1/3 cup/10 g tarragon leaves, coarsely chopped
    • 2 cups/40 g arugula
    • 2/3 cup/80 g dried sour cherries
    • 1/4 cup/60 ml lemon juice, plus the grated zest of 1 lemon
    • 2 cloves garlic, crushed
    • Salt and black pepper


    Click Here For Step-By-Step Instructions




    Nutritional Info
    • Servings Per Recipe: 6
    • Amount Per Serving
    • Calories: 207 % Daily Value *
    • Total Fat: 2 g 2.5%
    • Saturated Fat: 0 g 1.08%
    • Trans Fat: 0 g %
    • Cholesterol: 0 mg 0%
    • Sodium: 6 mg 0.27%
    • Calcium: 43 mg 4.28%
    • Potassium: 298 mg 8.51%
    • Magnesium: 0 mg 0%
    • Iron: 2 mg 12.26%
    • Zinc: 0 mg 0%
    • Total Carbohydrate: 42 g %
    • Dietary Fiber: 3 g 13.06%
    • Sugar: 5 g
    • Protein: 6 g
    • Alcohol: 0 g
    • Omega 3 Fatty Acid: 0 g
    • Omega 6 Fatty Acid: 1 g
    • Vitamin A 7.67%
    • Vitamin C 14.4%
    • Vitamin D 0%
    • * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
    Diabetes Exchanges
    • Exchange - Fat0
    • Exchange - Fruit0
    • Exchange - NonFat Milk0
    • Exchange - Other Carbs0
    • Exchange - Starch2
    • Exchange - Vegetables2
    • Exchange - Lean Meat0
    • Exchange - Alcohol0
    MyPlate Info
    • MyPlate - Grain Total1 oz-eq
    • MyPlate - Vegetable Total1 c
    • MyPlate - Fruit0 c
    • MyPlate - Dairy0 c
    • MyPlate - Protein Total0 oz-eq