Photo of Herbed rice salad by WW

Herbed rice salad

Points® value
Total Time
17 min
15 min
2 min


Peas, frozen, boiled

200 g


1 portion(s), medium, 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)


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


  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.


For the vinaigrette, Put 5 teaspoons cider vinegar, 1 tablespoon extra-virgin olive oil, ½ teaspoon English mustard powder, ½ small crushed garlic clove and ¼ teaspoon herbes de Provence (or dried mixed herbs) in a clean jar, along with 1 tablespoon water. Season well, then screw on the lid and shake vigorously until combined.