Black & red rice boudoir salad


Preparation info

  • Difficulty


  • Serves:


Appears in

Pimp My Rice: Over 100 inspirational rice recipes from around the world

Pimp My Rice

By Nisha Katona

Published 2017

  • About

This centrepiece salad has all the pimped splendour of an Arabian boudoir. It has the uncompromising flavour punch of an oriental night market but a bejewelled elegant beauty that will complement many a main-course meal.


  • 1 tbsp groundnut oil
  • 120 g/ oz/heaped ½ cup wild rice
  • 250 g/9 oz/1⅓ cups red rice, preferably Camargue, rinsed and drained
  • 55 g/2 oz/heaped cup chopped pitted dates
  • 80 g/ oz/1 cup flaked/slivered almonds
  • 2 spring onions/scallions, finely chopped
  • 1 red onion, finely diced
  • 25 g/1 oz/¼ cup pecans, roughly chopped
  • 55 g/2 oz/heaped cup pistachios, chopped
  • 1 sharp red eating apple, cored and finely diced
  • 1 small yellow pepper, deseeded and finely diced
  • seeds of ½ pomegranate

Coriander Dresing

  • 2 small garlic cloves, peeled
  • 1 small green chilli, deseeded
  • 40 g/ oz/¾ cup coriander/cilantro leaves, chopped, plus extra leaves to serve
  • ½ tsp salt
  • 3 tbsp lemon juice
  • 2 tbsp freshly squeezed orange juice
  • 2 tbsp clear honey
  • 4 tbsp olive oil


To make the dressing, blitz the garlic, chilli, coriander/cilantro, salt, lemon juice, orange juice and honey in a blender. With the motor running, gradually drizzle in the olive oil. Leave to one side.

Heat half the oil in a pan and, when it is hot, toss in the wild rice grains and stir to coat in the oil. Add 230 ml/ fl oz/scant 1 cup boiling water and cook over a gentle heat, covered, for 50 minutes.

Meanwhile, heat the remaining oil in a pan and toss in the red rice grains. Add 570 ml/20 fl oz/ cups boiling water and cook over a gentle heat, covered, for 20 minutes.

Lift the lid and stir the chopped dates in with the red rice. Replace the lid and continue to cook gently for a further 20 minutes, then switch off the heat and let the rice stand for a further 10 minutes.

In a hot dry frying pan, toast the almonds until they are slightly brown.

Once both rices are cooked, toss them together and add one-third of the salad dressing.

Wait for the rice to cool to room temperature, then stir in the remainder of the salad dressing followed by the spring onions/scallions, red onion, pecans, pistachios, apple and pepper.

Sprinkle the pomegranate seeds, toasted almonds and coriander/cilantro leaves over the top just before serving.