Minty summer rice salad
- Good Food team
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Serves 4
Easy
Cook: 20 mins - 25 mins
A star rating of 4 out of 5.10 ratingsRate
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A veggie treat, on the table in 20 minutes
Vegetarian
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Ingredients
Nutrition
Units:
MetricUS
-
250g long grain rice
-
250g bunch asparagus
cut in bite-size pieces
-
1 red pepper
seeded and chopped
-
3 tbsp olive oil
-
garted zest and juice 1 lemon
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2 x 125g packs mini mozzarella
halved (or 2 x 125g balls mozzarella, chopped)
-
1 large bunch mint
leaves, shredded
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Nutrition: per serving
-
kcal506
-
fat23g
-
saturates10g
-
carbs58g
-
sugars0g
-
fibre1g
-
protein22g
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salt0.98g
low
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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.
Recipe from Good Food magazine, July 2004
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A star rating of 4 out of 5.10 ratings
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