Minty summer rice salad

Minty summer rice salad

  • 1
  • 2
  • 3
  • 4
  • 5
(8 ratings)

Cook: 20 mins - 25 mins


Serves 4
A veggie treat, on the table in 20 minutes

Nutrition and extra info

  • Vegetarian


  • kcal506
  • fat23g
  • saturates10g
  • carbs58g
  • sugars0g
  • fibre1g
  • protein22g
  • salt0.98g
Save to My Good Food
Please sign in or register to save recipes.


  • 250g long grain rice
  • 250g bunch asparagus, cut in bite-size pieces



    Labour-intensive to grow, asparagus are the young shoots of a cultivated lily plant. They're…

  • 1 red pepper, seeded and chopped



    Also known as capsicums, bell peppers, sweet peppers or by their colours, for example red and…

  • 3 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • garted zest and juice 1 lemon



    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…

  • 2 x 125g packs mini mozzarella, halved (or 2 x 125g balls mozzarella, chopped)
  • 1 large bunch mint leaves, shredded



    There are several types of mint, each with its own subtle difference in flavour and appearance.…


  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.

  2. When the rice is cold, stir in the red pepper, oil, lemon zest and juice, mozzarella and mint leaves. Season well.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
6th May, 2018
Will definitely make again. I used peas rather than asparagus and t was tasty
8th Oct, 2013
Always make this with suggested alternatives of green beans and feta cheese - with lemon and mint this makes a very tasty rice salad.
13th Jul, 2011
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.
felicityd's picture
28th Jun, 2011
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.
20th Apr, 2011
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.
17th May, 2009
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...
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?