Herbed rice salad
6
Points®
Total time: 17 min • Prep: 15 min • Cook: 2 min • Serves: 4 • Difficulty: Easy
Ingredients
Peas, frozen, boiled
200 g
Cucumber
1 serving(s), , trimmed and diced
Green pepper
1 medium, deseeded and diced
Spring Onions
4 medium, trimmed and thinly sliced
Mint, Fresh
1 tablespoon(s), torn
Coriander, fresh
1 tablespoon(s), chopped
Mint Sauce
1 tablespoon(s)
Filippo Berio Extra Virgin Olive Oil
1 tablespoon(s)
Dried Mixed Herbs
¼ teaspoon(s)
Garlic
½ clove(s)
Vinegar, All Types
5 teaspoon(s)
Mustard Powder
½ teaspoon(s), level
Co-op Extra Virgin Olive Oil
1 tablespoon(s)
Brown rice, boiled
300 g
Instructions
1
Bring a small pan of water to the boil, add 200g frozen peas and cook for 2 minutes, then drain and set aside.
2
In a large bowl, combine the brown rice, cucumber, green pepper, spring onions and the peas.
3
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.
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