Mint Cold Rice Salad

I am using:

Prep time

10min

Cook time

30min

This refreshing rice dish is a perfect summer salad recipe idea! Try out this tasty mint cold rice salad for a simple and delicious vegetarian meal.

SunRice Microwave Black Rice Pouch

SunRice Microwave Black Rice Pouch

* Silky texture and vibrant colour * Nutritious wholegrain * Gluten free * Great source of protein, energy, and fibre * Special heat technology, no added colours, flavours, or preservatives * Suitable for lunch or dinner

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Ingredients to serve:

This recipe was originally designed for 4 people. Amended serving sizes for 1, 2, 6, and 8 people are intended to serve as general guidance only. Cooking times may need to be adjusted to suit your amended serving size.

  • 1⅓ cup SunRice Black Rice

  • 1½ cup Peas (frozen)

  • 150 g Sugar Snap Peas (topped)

  • cup Pistachio Nuts (toasted, coarsely chopped)

  • 1 cup Mint Leaves (torn if large)

  • 60 g Baby Spinach Leaves

  • 200 g Ricotta (broken into large chunks)

  • cup Olive Oil

  • 1 tbsp Dijon Mustard

  • 2 tbsp Apple Cider Vinegar

  • 3 tsp Honey

Black Rice

Black rice is treasured for its nutritional values, exquisite burgundy-purple colour when cooked, chewy texture and a rich, nutty flavour. It creates a striking contrast in any dish and is often prepared as a dessert, such as black rice pudding.

Characteristics

Longer Grains

Longer Grains

Nutty

Nutty

Hint of Sweetness

Hint of Sweetness

Photo of Mint Cold Rice Salad

Method

  • Cook the rice following absorption instructions on the packet, remove from the heat, spoon into a colander. Refresh rice in cold water, set aside in colander to drain really well.

  • Meanwhile, cook the frozen peas and sugar snaps in a saucepan of boiling salted water for 2 minutes or until bright green. Drain, refresh in cold water. Drain.

  • To make the dressing; whisk all the ingredients and salt and pepper together in a large bowl until well combined. Remove 2 tablespoons and set aside. Add rice, peas, sugar snap peas, pistachios, mint and spinach. Stir gently until combined.

  • Spoon into a large shallow serving bowl, break the ricotta into pieces and scatter over the salad. Spoon over the reserved dressing. Serve. Serving suggestion: Serve with barbecue lamb, pork or chicken skewers.

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