Minty summer rice salad

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• lorraine

  17 May 2009

  lorraine rated and commented on this recipe

  

  I tried this for a family party as an alternative to the traditional and rather boring salad that i normally do. It went down a treat and everyone said it was really nice. I'm not too sure about the asparagus so am going to try it with the green beans next time.Very easy to do and should be even better next time now that i have watched the video on how to cook rice and know that i should pre-rinse the rice...

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• Jenie

  20 April 2011

  Jenie rated and commented on this recipe

  

  Made this for my boyf and I to take to work for lunch over 2days, nice Summery salad :) I used Green beans instead of asparagus and also added some chopped tomato on day one. It was nice, if a little bland. On day two, I sub'd the toms for some Sweetcorn and also added some feta (naughty to have two cheeses but worth it!) to mine and some leftover Piri-piri chicken to his, the original was 'too veggie' for him!. This really upped the flavour and I would def make the revised version again.

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• Flicky

  28 June 2011

  Flicky rated and commented on this recipe

  

  Really quick to make and nice to have a filling salad when you're hungry but it's hot weather. I used feta instead of mozzarella which was great.

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• Bex

  13 July 2011

  Bex rated and commented on this recipe

  

  This was really nice. The rice was not cooked after 10 minutes though, however didn't bother checking and added asparagus, prob had a few more minutes than it should but still came out great. I also used feta and was very a very tasty salad. Especially nice with olive oil and balsamic vinegar dressing.

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Ingredients

• 250g long grain rice
• 250g bunch asparagus , cut in bite-size pieces
• 1 red pepper , seeded and chopped
• 3 tbsp olive oil
• garted zest and juice 1 lemon
• 2 x 125g packs mini mozzarella , halved (or 2 x 125g balls mozzarella, chopped)
• 1 large bunch mint leaves, shredded

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Difficulty and servings

Serves 4

Preparation and cooking times

Cook 20 - 25 mins

Vegetarian

Ingredients

• 250g long grain rice
• 250g bunch asparagus , cut in bite-size pieces
• 1 red pepper , seeded and chopped
• 3 tbsp olive oil
• garted zest and juice 1 lemon
• 2 x 125g packs mini mozzarella , halved (or 2 x 125g balls mozzarella, chopped)
• 1 large bunch mint leaves, shredded

506 kcalories, protein 22g, carbohydrate 58g, fat 23 g, saturated fat 10g, fibre 1g, salt 0,98 g

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