Sunday, July 10, 2011

Spring Rice Salad

Inspired by a salad from Ottolenghi, I created this. It's not a very close match, but it is delightful nonetheless, and perfect for the warmer spring (or summer) weather. All the greenery in it reminds me of spring, so that's what I named it after.

Spring Rice Salad


3 cups cooked rice, refrigerated overnight
1 cup peas (frozen is ok)
100g green beans
handful of dill, chopped
10 basil leaves, chiffonaded
10 mint leaves, chiffonaded
1 lemon
1/4 cup of olive oil
salt and pepper


1. Steam green beans lightly until tender-crisp. Defrost peas if necessary. Mix rice, peas, green beans, dill, basil and mint in a large bowl.

2. Juice the lemon and mix with the olive oil. Generously season with salt and pepper and shake or whisk to combine. Pour this dressing over the salad and combine well. Taste salad to make sure there is enough salt and lemon flavor. Serve at room temperature.

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