Herbed Red Rice and Radish Salad with Ricotta Salata

Herbed Red Rice and Radish Salad with Ricotta Salata

Ricotta Salata is a ricotta that has been salted and dried. It is not a cheese that stands alone – it is rather dry – but acts so well as a cheesy seasoning. It goes particularly well in salads and pasta dishes. It is VERY hard to find here in Adelaide, surprisingly, but is readily available in Sydney.

Today we make a salad with red or black rice – the thin rice often called Forbidden Rice – with radishes, herbs and ricotta salata. You can make this salad with other rices too, but the red and black rice give a lovely nutty flavour and a little bit of texture.

Similar recipes include Red Rice and Quinoa with Orange and Pistachios, and Cypriot Grain Salad.

Brose all of our Red Rice dishes, and all of our Rice Salads. Or browse our Early Winter dishes.

Herbed Red Rice and Radish Salad with Ricotta Salata

Herbed Red Rice and Radish Salad with Ricotta Salata

this makes a large salad – make half to feed about 3 people as part of a meal

ingredients
1 cup red rice or black rice, often labelled as Forbidden Rice in local supermarkets)
2 cups sliced radishes – cut slices from large radishes into quarters
60g ricotta salata (salted and dried ricotta), crumbled, chopped finely or thinly sliced
0.25 cup unsalted almonds, chopped
0.25 cup dill, chopped finely
2 spring onions (scallions), chopped
sea salt and black pepper

dressing
2 Tblspn Sherry vinegar
6 Tblspn olive oil
sea salt and black pepper

method
Put on the rice to cook according to directions on the packet. (Generally it requires 1.5 cups water to 1 cup rice; bring to the boil on the stovetop, cover and simmer on low for 15 – 20 minutes; remove from heat and allow to sit without removing the cover for another 10 mins.)

Allow the rice to cool for at least 10 mins, and longer if possible.

Make the dressing by mixing the ingredients in a small jar, shaking to combine.

In a large bowl, toss the rice with the other ingredients and the dressing. Place on a platter and serve.

recipe notes and alternatives
Rice and dill is a classic pairing, but parsley or coriander can be used – or use a combination of herbs. Mint can be added to the combination.

 

Author: Ganga108

Heat in the Kitchen, Cooking with Spirit. Temple junkie, temple builder, temple cleaner. Lover of life, people, cultures, travel. Champion of growth, change and awareness. Taker of photos. Passionate about family. Happy.

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