Herbed rice salad with sour cherries

Season: All year

Difficulty: Medium

Serves: 6 at home or 30 tastes in the classroom

Fresh from the garden:  onions, parsley, basil, tarragon, rocket, lemon, garlic

Source: Adapted from a recipe by Yotam Ottolenghi’s Plenty More


  • metric measuring spoons & cups
  • chopping boards & non-slip mats
  • 1 medium knife
  • medium bowl
  • 3 medium saucepans
  • tea towel
  • Colander
  • fine sieve
  • kitchen paper
  • large non-stick frying pan
  • small frying pan
  • egg-flip or spatula
  • garlic crusher
  • juicer
  • zester
  • slotted spoon
  • serving plates


  • 150 g wild rice
  • 220 g basmati rice
  • 80 ml olive oil
  • 100 quinoa
  •  60 g almonds or sunflower seeds
  • 60 ml canola oil
  • 2 medium onions
  • 30 g parsley leaves
  • 20 g basil leaves
  • 10 g tarragon leaves
  • 40 g rocket
  • 80 g sour cherries
  • 60 ml lemon juice, plus grated zest of 1 lemon
  • 2 cloves garlic
  • Freshly ground black pepper

What to do

  • Set out your ingredients.
  • Place the wild rice in a saucepan, cover with plenty of water, bring to a boil, and then turn down to a gentle simmer and cook for 35 minutes, until the rice is cooked but still firm.  Drain, rinse under cold water, and set aside to dry.
  • Mix the basmati rice with 1 tablespoon of the olive oil and ½ teaspoon of salt.  Place in a saucepan with 330 ml of boiling water, cover and cook over the lowest possible heat for 15 minutes.  Remove from the heat, place a tea towel over the pan, replace the lid, and set aside for 10 minutes.  Uncover and allow to cool down completely.
  • Bring a small saucepan of water to a boil and add the quinoa.  Cook for 9 minutes, then drain into a fine sieve, refresh under cold water, and set aside.
  • Place the nuts or seeds in a small pan with 1 tablespoon of the olive oil and cook over medium heat for about 5 minutes, stirring frequently.  Transfer to a small plate as soon as they begin to colour and set aside.
  • Heat the canola oil in a large frying pan and add the onions, ¼ teaspoon of sea salt and some black pepper.  Cook over high heat for 5 – 8 minutes, stirring often, so that parts of the onion get crisp and others just soft.  Transfer to kitchen paper to drain.
  • Crush the garlic and set aside.
  • Roughly chop the basil, parsley and tarragon leaves.
  • Chop the sour cherries.
  • Place all the grains in a large bowl along with the chopped herbs, rocket, fried onion, nuts or seeds, and sour cherries.  Add the lemon juice and zest, the remaining 3 ½ tablespoons olive oil, the garlic, ½ sea salt and some black pepper.  Mix well and set aside for at least 10 minutes before serving.

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