Grapefruit Rice Salad

Adapted from How to Cook Everything by Mark Bittman

An untraditional rice salad with a wintry, holiday twist.

Prep Time

30 minutes

Cook Time

0 minutes


4 Servings


4 cups rice (basmati or brown rice; cooked and cooled)
1 cup grapefruit (cut into segments)
1⁄2 cup pistachios (roughly chopped)
1⁄4 cup scallion (chopped)
1⁄2 cup olive oil
3 tablespoons white wine vinegar
1 tablespoon maple syrup
1 tablespoon coriander, ground
2 teaspoons ginger, fresh (minced)
1 1⁄2 teaspoons cayenne pepper
  salt (to taste)
  black pepper (to taste)


In a jar, combine the olive oil, vinegar, maple syrup and spices. Seal jar and shake vigorously for 30 seconds until emulsified (or use a blender to emulsify). Taste and adjust amount of vinegar or oil until you reach a balanced flavor.

In a large bowl, combine the rice, grapefruit segments, pistachios and scallions. Alternatively drizzle vinaigrette over the salad and toss, until well combined. Check the flavor as you go and use more or less vinaigrette as needed. Serve at room temperature.