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Minty summer rice salad

Minty summer rice salad

A star rating of 3.9 out of 5.9 ratingsRate
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  • Preparation and cooking time
    • Cook: -
  • Easy
  • Serves 4

A veggie treat, on the table in 20 minutes

  • Vegetarian
Nutrition:
HighlightNutrientUnit
kcal506
fat23g
saturates10g
carbs58g
sugars0g
fibre1g
protein22g
low insalt0.98g
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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

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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Overall rating

A star rating of 3.9 out of 5.9 ratings
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