Grapefruit Rice Salad


SourceAdapted from How to Cook Everything by Mark Bittman
Prep time30 minutes
Cooking time
Total time30 minutes


An untraditional rice salad with a wintry, holiday twist.


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)
black pepper (to taste)
1 1/2 teaspoon
cayenne pepper
salt (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.