Coombe Farm's Famous Rice Salad Recipe
Many of our lovely guests have asked how to make the Coombe Farm Rice Salad. Well, it's not exactly top secret, so here you go. It's a very versatile salad, goes well hot or cold with a BBQ or buffet. It can be made in advance, or freshly before serving. One of our favourite family meals is rice salad, roast chicken, green salad, gravy & pickles! It sounds very odd, but it really works.
You will need:
- 350ml (measured a glass measuring jug) white basmati rice.
- 700ml chicken stock (unless you are cooking for veggies, in which case vegetable stocks works well)
- 2 desert spoons of oil
- 50g spinach leaves
- 8 spring onions
- 2 heaped teaspoons chopped mixed herbs (we use whatever is in the garden, thyme, rosemary, sage, marjoram, tarragon, basil)
- grated rind of half a lemon
For the dressing:
- 1 teaspoon rock salt
- Half a teaspoon of black peppercorns
- 1 teaspoon dry mustard powder
- 2 tablespoons red wine vinegar
- 5 tablespoons olive oil
- 1 clove garlic
Heat the oil up in a large saucepan, have the kettle boiling for the stock, and once the rice is coated in oil, mix in the stock. Bring to the boil, put the lid on the pan and simmer. Meanwhile, finely chop the spinach, spring onion and herbs. When all the water has been absorbed by the rice, which normally takes about 15 minutes, give the rice a stir and take it off the heat. Mix into the pan with the rice, the lemon, spinach, spring onions and herbs using a fork. Then cover the pan with a folded cloth for at least 10 minutes.
To make the dressing use a pestle and mortar to crush the salt, pepper, and garlic into a paste. Put this paste in a jug or jar with the mustard powder, vinegar and olive oil, mix it all together. Taste and add more of whatever you need.
Get a large bowl, pour in the rice mix. Then pour over the dressing and mix it thoroughly with a fork. Da da! You're done.
Any leftovers last well in the fridge. This has definitely become a firm farm favourite. We hope you like it too. Happy Cooking.
Important Final Note: We can't take all the credit - this is actually the amazing Delia Smith's Green Herb and Rice Salad recipe, we love you Delia.