Mint Cold Rice Salad

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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.

Black Rice Microwave Pouch – 250g

Black Rice Microwave Pouch – 250g

SunRice Black Rice is beautifully silky in texture and has a lovely vibrant colour. This rice is a nutritious and delicious wholegrain rice which is gluten free as well as a source of protein, energy and fibre. Ready in only 90 seconds, this rice type is a great as a base for a quick and easy meal base, it is perfect for using in rice salads. The SunRice microwave range delivers tasty whole grains cooked to perfection. The SunRice microwave range uses special heat technology and has no added colours, flavours or preservatives. SunRice, proudly Australian owned since 1950. Perfect for lunch or dinner. All rice is naturally gluten free.

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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.


Longer Grains

Longer Grains



Hint of Sweetness

Hint of Sweetness

Photo of Mint Cold Rice Salad


  • 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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