Mint Cold Rice Salad | Rice Recipes | SunRice

Mint Cold Rice Salad

Easy

< 30 Minutes

Serves 4

Vegetarian

Mint Cold Rice Salad

Ingredients Method

Ingredients


Method


  1. 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.

  2. 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.

  3. 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.

  4. 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


  1. 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.

  2. 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.

  3. 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.

  4. 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.