Ottolenghi Red Rice and Quinoa Recipe

Ottolenghi's beautiful red rice and quinoa recipe - a substantial, color-flecked platter showcasing citrus-dressed grains punctuated by pistachios, dried apricots, and arugula.

Ottolenghi Red Rice and Quinoa

I might be getting ahead of myself (it's only May after all), but I suspect I've discovered what will become my favorite cookbook of the year. Written by Yotam Ottolenghi and Sami Tamimi, Ottolenghi: The Cookbook is a collection of 140 recipes from the hugely popular UK-based Ottolenghi establishments. This is my kind of food - abundant family-style platters, big color, bold flavors, and generous use of whole grains. Today I'm featuring Ottolenghi's beautiful red rice and quinoa recipe - a substantial, color-flecked platter showcasing citrus-dressed grains punctuated by pistachios, dried apricots, and arugula. I have to say, choosing which recipe to try first was no easy task.

Ottolenghi Rice Salad Recipe

To get a better sense of the type of food you'll find throughout the rest of Ottolenghi: The Cookbook I'll share it's opening paragraph, which (appropriately) sets the tone from the start,

"Our feast is, literally, a feast of bold colors and generous gestures. It is driven by an unapologetic desire to celebrate food and its virtues, to display abundance in the same way that a market stallholder does: show everything you've got and shout its praise whole heartedly."

Accordingly, many of the beautiful photos featured in the book show platters overflowing with rustic, colorful, generous food - peaches grilled and shimmering with juices, a tray of muffins crowned with ripe red plums, lemon slices nestled in a hill of fava beans. You get a full range of Ottolenghi greatest hits here, both sweet and savory. Sections in the 288-page volume are broken up into beautifully photographed sections - pulses and grains, macaroons and meringues, bars, biscuits and truffles, fish and shellfish, poultry, soups, and plenty more.

Ottolenghi Rice Salad Recipe

Seeing a series of Ottolenghi platters lined on the cover you realize everything a contemporary deli or buffet counter could (and should) be. Open the book and the pages show you the way.

Congratulations to Yotam and Sami on a bright, beautiful, and dynamic book. I look forward to visiting one of the Ottolenghi locales in person someday - in the meantime the book should keep me quite occupied and inspired.

Related Links:

- Ottolenghi Website
- Ottolenghi blog
- Yotam Ottolenghi's 'The New Vegetarian' column on the Guardian

- More Quinoa Recipes -
101 Cookbooks Membership

Premium Ad-Free membership includes:
-Ad-free content
-Print-friendly recipes
-Spice / Herb / Flower / Zest recipe collection PDF
-Weeknight Express recipe collection PDF
-Surprise bonuses throughout the year

spice herb flower zest
weeknight express

Ottolenghi Red Rice and Quinoa Recipe

Heidi notes: Ottolenghi uses (and recommends) Camargue red rice. The red rice most available to me is a Butanese red rice. Use whatever you can find or substitute a good brown rice, farro or wheat berries. I should also note that I've adapted the recipe measurements to suit U.S. cooks.

1/4 cup shelled pistachios
1 cup quinoa
1 cup red rice (see headnotes)
1 medium white onion, sliced
2/3 cup olive oil
grated zest and juice of one orange
2 teaspoons lemon juice
1 garlic clove, crushed
4 spring onions, thinly sliced
1/2 cup dried apricots, roughly chopped
2 handfuls of rocket (arugula)
salt and black pepper

Preheat the oven to 350F degrees. Spread the pistachios out on a baking tray and toast for 8 minutes, until lightly colored. Remove from the oven, allow to cool slightly and then chop roughly. Set aside.

Fill two saucepans with salted water and bring to a boil. Simmer the quinoa in one for 12 - 14 minutes and the rice in the other for 20 minutes. Both should be tender but still have a bite. Drain in a sieve and spread out the two grains separately on flat trays to hasten the cooling down.

While the grains are cooking, saute the white onion in 4 tablespoons of the olive oil until golden brown. Leave to cool completely.

In a large mixing bowl combine the rice, quinoa, cookied onion and the remaining oil. Add all the rest of the ingredients, the taste and adjust the seasoning. Serve at room temperature.

Makes a large platter.

If you make this recipe, I'd love to see it - tag it #101cookbooks on Instagram!

Comments are closed.

Apologies, comments are closed.


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!!


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


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'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


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.


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. ;)


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?

Claudia (cook eat FRET)

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


l love red rice. yummy!

YOYO's Cooking

l love red rice. yummy!

YOYO's Cooking

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!


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.


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 :)


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!


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 Many of their rices are organic too. The recipe sounds great! I love rice with fruits and nuts. renee


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

The Spotted Apron

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 ;)


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 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!


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!

Sue's Good Eats

Comments are closed.

Apologies, comments are closed.

More Recipes

101cookbooks social icon
Join my newsletter!
Weekly recipes and inspirations.

Popular Ingredients

Use of this site constitutes acceptance of its User Agreement and Privacy Policy.

101 Cookbooks is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Any clickable link to on the site is an affiliate link.