Rice salad with shallot dressing

Rice salad with shallot dressing

Category: Main meal, Snack/side dish | Serves: 2

Prep time: 15 minutes | Cooking time: 10 minutes


85g (3oz) basmati and wild rice

Homemade or reduced-salt vegetable stock

250g (8oz) cooked, peeled beetroot, diced

410g can black beans or borlotti beans, drained and rinsed

1 tbsp chopped fresh parsley

1 tsp chopped fresh dill

For the dressing

100g (3½ oz) fat free thick set yoghurt, such as skyr (fat-free Icelandic yoghurt) or Greek

¼ tsp English mustard powder

1 garlic clove, crushed

2 shallots, peeled and finely diced

2 tsp cider vinegar

2 tbsp skimmed milk

1 tsp honey

  1. Cook the rice in vegetable stock until just tender. Drain well and put in a bowl to cool.
  2. Beat together all the dressing ingredients and set aside for 10 minutes.
  3. When the rice has cooled, stir in the beetroot, beans and chopped herbs. Serve with the shallot dressing.

Cook’s tips

  • The salad will keep covered in the fridge for 3–4 days. Store dressing separately.
  • It is delicious served in wholemeal flatbreads with flaked grilled salmon or spooned into roasted pepper halves.
  • The salad is also good served warm. Simply cover and heat in the microwave for one minute.
Rice salad with shallot dressing

Nutritional information

Rice salad with shallot dressing