Rice and Almond Salad

Preparation info

    • Difficulty


    • Ready in

      10 min

Appears in

The New Vegetarian

The New Vegetarian

By Colin Spencer

Published 1986

  • About

Similar to a pilaf, in that it contains a variety of vegetables, this is a satisfying crunchy salad with the delicious taste of toasted almonds.


  • 100 g/4 oz/½ cup Patna/long grain rice
  • 50 g/2 oz/½ cup flaked/slivered almonds, toasted
  • 2 peppers, cored, seeded and chopped
  • 4 sticks of celery, chopped
  • 1 bunch of spring onions/scallions, chopped
  • 2 hard-boiled eggs, peeled and diced
  • 150 ml/5 fl oz/⅔ cup chilli vinaigrette
  • 4 tablespoons mint, finely chopped


    Cook the rice, and dry it out in a warm oven. Combine the rice, almonds, vegetables and eggs in a large bowl. Mix thoroughly and pour in the vinaigrette. Let the salad settle for 1 hour before garnishing with the mint and serving.