Minty summer rice salad
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- Preparation and cooking time
- Cook: -
- Easy
- Serves 4
A veggie treat, on the table in 20 minutes
| Highlight | Nutrient | Unit |
|---|---|---|
| kcal | 506 | |
| fat | 23g | |
| saturates | 10g | |
| carbs | 58g | |
| sugars | 0g | |
| fibre | 1g | |
| protein | 22g | |
| low in | salt | 0.98g |
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
Method
- STEP 1
Drop the rice into a pan of boiling salted water and cook for 10 minutes. Toss in the asparagus and cook for a further 3-4 minutes until the rice is completely cooked and the asparagus is only slightly crunchy. Drain into a sieve and hold under the cold tap until cool.
- STEP 2
When the rice is cold, stir in the red pepper, oil, lemon zest and juice, mozzarella and mint leaves. Season well.
RECIPE TIPS
GIVE IT A TWIST
Use feta or halloumi instead of mozzarella and stir through a handful of pitted black olives. Try green beans instead of asparagus.
Recipe from Good Food magazine, July 2004
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