Minty summer rice salad

Minty summer rice salad

  • Rating: 4 out of 5.8 ratings
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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

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.

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    Overall rating

    Rating: 4 out of 5.8 ratings
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