Herbed rice salad
Peas, frozen, boiled
1 portion(s), medium, trimmed and diced
1 medium, deseeded and diced
4 medium, trimmed and thinly sliced
1 tablespoon(s), torn
1 tablespoon(s), chopped
Filippo Berio Extra Virgin Olive Oil
Dried Mixed Herbs
Vinegar, All Types
½ teaspoon(s), level
Co-op Extra Virgin Olive Oil
Brown rice, boiled
- Bring a small pan of water to the boil, add 200g frozen peas and cook for 2 minutes, then drain and set aside.
- In a large bowl, combine the brown rice, cucumber, green pepper, spring onions and the peas.
- In a small bowl, whisk together 1 quantity Vinaigrette (see notes) plus mint sauce and 1 tbsp extra-virgin olive oil, then drizzle the dressing over the rice mixture. Toss to combine, then mix in the mint and coriander. Serve topped with extra mint leaves.