Rice Salad

I’ve added this recipe because the wife pointed out we had a heap of rice sitting in the pantry, and we needed something new to have as a side with fish.

  • 1.5 Cups Long Grain Rice
  • 1/2 Cup Peas
  • 3 Spring Onions, sliced
  • 1 Green Capsicum, Diced
  • 1 Red Capsicum, Diced
  • 310g Can Corn Kernals
  • 1/4 Cup Chopped Fresh Mint

For the dressing;

  • 1/2 Cup Extra Virgin Olive Oil
  • 2 tbsp Lemon Juice
  • 1 Clove Garlic, crushed
  • 1 tsp sugar

Bring a large pan of water to the boil and stir in the rice. Return to the boil and cook for 12-15 minutes, or until tender Drain and Cool.

Cook the peas in boiling water for about 2 minutes. Rinse in cold water and drain well.

to make the dressing, whisk the oil, lemon juice, garlic and sugar together.

Mix the rice, pea, spring onion, capsicum, corn and mint in a bowl. Add the dressing and mix well. Cover and chill for an hour before serving.

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