Minty summer rice salad

Minty summer rice salad

By Good Food
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(8 ratings)
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Cook: 20 mins - 25 mins

Easy

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

Nutrition and extra info

  • Vegetarian

Nutrition:

  • kcal506
  • fat23g
  • saturates10g
  • carbs58g
  • sugars0g
  • fibre1g
  • protein22g
  • salt0.98g
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Ingredients

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

    Asparagus

    a-spa-ra-gus

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

  • 1 red pepper, seeded and chopped
    Peppers

    Pepper

    pep-iz

    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
    Lemon

    Lemon

    le-mon

    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
    Mint

    Mint

    mi-nt

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

Method

  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.

  • Recipe Tip

    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.

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Comments, questions and tips

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Twinklebum99
6th May, 2018
5.05
Will definitely make again. I used peas rather than asparagus and t was tasty
parent-kitchen
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.
kiwiinlux
13th Jul, 2011
4.05
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
felicityd
28th Jun, 2011
4.05
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.
jenienoyce
20th Apr, 2011
4.05
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.
lorili70
17th May, 2009
4.05
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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