omgoodness! I just bought this book last weekend when I saw it in their restaurant! This book is quickly becoming one of my favorites. Hope everyone else enjoys it as much as I have!

Wow! That sounds really delicious. I think I might have to get this cookbook now :)

This would make a beautiful lunch!

Pistachios and whole grains is one of my favorite combinations -- chewy, crunchy, and nutty on two fronts. Sometimes I'm able to find red quinoa, which might be nice with other grains than red rice -- brown rice, wild rice, bulgar, black rice, etc. Thanks for sharing this lovely looking cookbook!

I live just down the road from Ottolenghi... I can't believe I haven't gone yet. This post has convinced me. Thank you!

Weird! Last night I made a quinoa and red rice (Butanese) dish and I thought I was doing something so original, haha!

The textures are so great together. I added some avocado and it was incredible.

As always, I love this recipe! Thanks for sharing =)

This looks really interesting. I thought the dried apricots might put me off - too sweet for me - but the arugula probably balances it very well. It would be a great side dish for a large party!

Looks like a great book! This recipe is on the heels of the Cinammon Quinoa recipe and I've just been wondering if anyone ever sprouts quinoa before using it? I've been eating it raw but I believe you can sprout beans/grains and then cook them too?

Michelle - you can absolutely sprout grains and go that route.

Hi, I'm a London-based food journalist, and I agree - Ottolenghi is fabulous, and their recipes in The Guardian are awesome! Other than light, savoury salady meals, they also do beautiful blowsy cakes and their deli/ restaurants look like art galleries. A must-visit for vegetarians. I particularly like their East European-style salad of kohlrabi (which tastes a bit like broccoli stems), dried sour cherries and lots of fresh dill. Yum!

Thank you, Heidi, for including a recipe from one of my best sources of inspiration, the incomparable Ottolenghi. I moved to NH from London 2 years ago and I didn't realise they had a cookbook. I've now ordered it and can't wait to make this camargue and quinoa salad.

By the way, have you ever tried the Ottolenghi Sweet Potato with Spicy Yoghurt and Pomegranate Seeds? I don't know if that's the actual title but those are the key indredients and the salad is beyond scrumptious.

no, haven't tried that one yet! Thanks for the tip.

Hi, This looks perfect really delicious,i like the textures ..

I also live close to Ottolenghi but for one reason or another haven't had a chance to visit yet, despite recommendations from numerous friends. This post may just have tipped the balance. Yey! And thanks for your ever-delectable blog.
www.filtnib.com

I have never tried red rice. I feel embarrassed to say that. It looks good. I wonder if the nutritional content is significantly different from other rice.

It is a whole grain rice, so in that regard it is more nutritious than a white rice. But brown vs. red I'd have to look into.

This is beautiful, and it's the kind of cooking that saved British food from culinary shame (you have to admit, there was a period during which the UK was known for bland food -- I can say this too because I have roots there, so I'm jabbing at myself).

I've seen recipes with red rice (and also with red barley) and I wonder if anyone knows where to come by it. I live in an ethnically diverse urban area with lots of international grocers and a handful of really good gourmet and specialty stores, but I've yet to lay my eyes on it.

In the meantime, I'll try this one with brown, I suppose.

Becky, now that you have your eyes peeled for it you'll spot some soon enough.

Thank Goodness you have this site! I've been a fan of Jamie Oliver for a long time and he writes and talks about rocket all the time but until now I have had no clue what it is. Arugula...woot woot.

the recipe looks delish! thanks for the great things you find and share!

I wish I lived close enough to attend their cooking classes. I can't wait to get the book.

Heidi, I think you are 3 for 3 with these grainy salads!! Over the weekend we made Citrus Parmesean Farro and Lemon scented Quinoa and both are big hits with me and my guy! Looks like I have a bit of catching up to do and a few more recipes to try!

Hi Heidi - I've been a big fan of Ottolenghi for a long time and have been enjoying the book too. There are so many favourites but I might choose the samphire and asparagus salad if I had to... I thought of you when I first had this red rice & quinoa salad! kxx

Hi Keiko! It's funny - I almost picked the Samphire salad :)

That paragraph you included in your post is my exact philosophy towards food. I am anxious to hopefully see more posts from this book. Thank you for the delicious eye candy!

I've never heard of Ottolenghi, but it sounds like a wonderful way to cook. What a great recipe too, I love the addition of dried apricots, especially in a cold or room temperature grain salad. It especially works well for this time of the year.

- The Peanut Butter Boy

Hi, cooks. This picture is great and the grain pairing sounds delicious to me, but I'd significantly reduce the amount olive oil. Why, you can easily cook half an onion in a single tbs of oil!

WOW! Sounds so good, especially being I've recently been on the vegetarian quest myself. I found the Camargue red rice too! And, I'm glad to see that I'm not the only one who didn't know what rocket was. Thanks so much! Love your emails...keep em' coming!

I gave my mother-in-law red rice for Christmas along with another recipe of yours and she loved it so much I had to get her a 5 lb. bag. I was so excited to see another red rice recipe that I immediately sent it to my sister-in-law to print out for mom-in-law! thanks heidi!

looks and sounds wonderful. I had 3 months in London last year and discovered and enjoyed the Ottolenghi establishments. Can't wait to get the book when it arrives downunder

I've been hearing about Ottolenghi from food friends in London. The restaurants are supposed to be amazing and it sounds like the cookbook is, too. Plus they love lemons (see their website) and that is my kind of place.

Tori, it sounds like we need to hop a flight ;)

you are always suggesting these great cookbooks and my wishlist on amazon is growing longer and longer! thanks for sharing :)

Lundberg Family Farms sells a red rice seasonally at our local health food stores. They also carry other wonderful and unusual rices and rice blends online at http://lundberg.elsstore.com/. Many of their rices are organic too.
The recipe sounds great! I love rice with fruits and nuts.
renee

The first thing I thought after eating at Ottolenghi the first time was "Do they have a cookbook?" I'm so glad to see one has now been published!

I've been putting off buying this book for a while now, but I can do so for no longer having read this post.

What a wonderful sounding meal :)

I absolutely love that style of cooking! Actually, it's one of the reasons I visit this site. I've got to get my hands on a copy of this book.

Ottolenghi is one of my fave spots to eat in London and it's a gorgeous book! It screams summer and colour and flavour. Delicious.

I have been really looking forward it coming out and have been following his yummy veggie recipes every week in the guardian.

Enjoy!

l love red rice.

yummy!

I was looking forward impatiently for their cookbook. I am lucky enough to live near their shop in Islington and I never get tired of their food: To be honest, it is hard to resist when I pass by.

I have the book since its release and I did not put it down since. One of my favorite cookbook. I only managed to try the recipe that appears in Waitrose Food Illustrated: Pistachio and rose water semolina cake... so great! Here is the link to the full article
http://www.waitrose.com/food/celebritiesandarticles/chefs/2008/may/openseason.aspx

and this is how i want to eat
and then even though i am an omnivore, i never miss the meat.

so wonderful

the book is sold out on amazon! could it be the power of heidi?

It looks great! I never had quinoa. I'll try find recipes in order to start having it. I'm sure it's something goood. Everybody has quinoa these days... Educate me, guys, don't be shy. ;)

I live down the road from the Ottolenghi in Islington in London. I love it there. I could just stare at the food in the windows for hours. Really lovely stuff.

I've been looking forward to this book coming out for so long!

We've just had Yotam's Green pancakes with lime butter for dinner which were delicious. Not sure if they are in the book but the recipe is online on the guardian web site
http://tinyurl.com/4gazea

Hello Heidi,
I found your website a few months ago and it is my absolute favorite. I bought both of your cookbooks immediately (even though I also have 101 cookbooks in my pantry already!). They are fantastic. I look so forward to the emails alerting me of a new recipe! I would love to get the Ottolenghi book but am concerned that I will have trouble with the conversions (to U.S. measurements). Any ideas on how to do this easily?

Since this is my first post I want to thank you for all of the valuable information, recipes and photos that you share with all of us!

I made this tonight for dinner and it was amazing! Thanks for another great meal, Heidi.

I cooked it last night and it was delicious!!!! I made it as it is written and there is nothing left for today, so I am gonna repeat it again, as soon as posible!!

It is a beautiful cookbook, but you know, YOUR photo of the dish is prettier than the one in the book...v

thank you, heidi, for another great cookbook recommendation! I'm sending the link to your post to my brother and his wife who are in london right now. I will be sooo jealous if they get to go to Ottolenghi!

looks fab

I have rocket growing in my mesclun mix and can't wait to try this

Thank you for alerting me to the life of this cook book. Ottolengih was one of my favourite places to eat when living in London. I've purchased the book and look forward to recreating favourite dishes in my NZ kitchen.

I just made this and a bowl of it was quite delicious - a lot of flavour! I doubled the nut quantity and have yet to hit the shops for some rocket, which will be great to cut the oil a bit. I'd reduced the oil to half a cup and next time would take it down to a quarter. Wonderful to read your site Heidi, with its wonderfully frequent updates - also great to read everyones' comments, suggestions and links to more info. Thanks all!

PS Oiliness reduced markedly over a couple of hours. How does that happen?! Became more delicious over that time and was really enjoyed by husband who "doesn't like quinoa"!

I made one of his recipes a few weeks ago and it was spectacular, here is the link with a link to the recipe.

http://www.stuffyerbake.co.uk/2008/04/07/wonderful-warming-vegetable-couscous/

I made one of his recipes a few weeks ago and it was spectacular, here is the link with a link to the recipe.

http://www.stuffyerbake.co.uk/2008/04/07/wonderful-warming-vegetable-couscous/

Oh my goodness. Thank you so much for highlighting this one---I think I shall have to hunt it down!

I just made this recipe and I have to say it was marvelous! The extremely diverse flavors in one dish gave a great twist on the grains!

Hi Heidi,

I made this over the weekend- absolutely delicious- just the right amount of everything. Definitely one of the best recipes I have tried in a while. The book is not available at the US Amazon site yet- I hope they are working on converting the measurements from the British system to the American system. This book is a MUST HAVE even if I do end up converting the measurements!!!

i made this the other week. i used half the amount of quinoa and red rice (we are only two), but the full amount of other ingredients (and probably more arugula than called for). the only thing we omitted were the dried apricots, and instead we ate the salad with fried eggs (poached would have been better, but it was a last moment decision). in any case, the salad was delicious and we'll be making it again and again. thanks.

i made this the other week. i used half the amount of quinoa and red rice (we are only two), but the full amount of other ingredients (and probably more arugula than called for). the only thing we omitted were the dried apricots, and instead we ate the salad with fried eggs (poached would have been better, but it was a last moment decision). in any case, the salad was delicious and we'll be making it again and again. thanks.

i made this a couple of weeks ago. i used half the amount of the red rice and quinoa (we are only two), but the full amount of all of the other ingredients (and probably more arugula than called for). the only thing i omitted were the dried fruits, and instead served it with fried eggs (poached would have been better, but it was a last minute decision and we were out of white vinegar). in any case, it was delicious and will certainly be made again and again. thanks.

oops, sorry, didn't think my computer was connecting right. certainly didn't mean to post three times.

Just made this today (along with the Banana Chip cookies..yum!). Like Sasha I used half the amount of grains listed and used the full amount of all else. And, you know what really tops off this salad marvelously? Chunks of creamy goat cheese and more of those toasted pistachios...really delish!

Heidi,
Thanks so much for sharing this recipe. I made it two days ago for a big family dinner. It was a raging success! My daughter can't eat onions or garlic, so I sauted fennel in place of the white onion and left out the garlic, and it was still fabulous. Also great the next day with some goat feta sprinkled on top. Yum.........
I have to add that your method of cooking the rice and quinoa (ie, don't bother measuring the water, just watch until it is done to your liking and then drain) was the biggest "aha" I have ever had... I always curse and rant when the rice decides to not need as much water as usual (probably our Vancouver dampness) and it ends up getting over-cooked and mushy. Why didn't I think of this??? Does this method work for all types of rice and grains?
Thanks again - love your site and your cooking style.