Mint Cold Rice Salad
Easy
< 30 Minutes
Serves 4
Vegetarian
Mint Cold Rice Salad
Ingredients
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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Mint Cold Rice Salad
Easy
< 30 Minutes
Serves 4
Vegetarian
Ingredients
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.