Name: Pea and cucumber rice salad
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6 - 8
Ingredients: 350 gm brown rice; 1 garlic clove, crushed; Finely grated rind and juice of 2 lemons, or to taste; 2 tbsp white wine vinegar; 130 ml olive oil; 200 gm frozen peas; 2 Lebanese cucumbers, halved, seeds scooped out, thinly sliced; 3 spring onions, thinly sliced; ½ cup each coarsely chopped flat-leaf parsley, mint and dill

Pea and cucumber rice salad

Australian Gourmet Traveller recipe for pea and cucumber rice salad.

Serves 6 - 8

Prep

20M

Cook

30M

Total

50M

Skip to Recipe

Rice salad may be old-school, but with plenty of herbs and a tangy lemon dressing, it becomes old-school cool. Cook the rice and toss it with the dressing the night before, and store the vegetable part separately to prevent it being discoloured by the dressing. Toss them together just before serving.

Ingredients

350 gm brown rice

1 garlic clove, crushed

Finely grated rind and juice of 2 lemons, or to taste

2 tbsp white wine vinegar

130 ml olive oil

200 gm frozen peas

2 Lebanese cucumbers, halved, seeds scooped out, thinly sliced

3 spring onions, thinly sliced

½ cup each coarsely chopped flat-leaf parsley, mint and dill

Method

1.Cook rice in a saucepan of boiling salted water until tender (25-30 minutes), then drain and rinse under cold running water, drain well and transfer to a large bowl.

2.Combine garlic, and lemon rind and juice in a bowl and stand until garlic softens (1-2 minutes). Whisk in vinegar and oil, season generously to taste, then pour dressing over rice, stir to coat well, cover and refrigerate until required.

3.Blanch peas until bright green (1-2 minutes), drain and refresh, then drain well. Combine in a container with cucumber, spring onion, parsley, mint and dill, cover and refrigerate until required.

4.Just before serving, toss pea mixture through rice mixture, adjust seasoning and serve.

Styling by Emma Knowles

Ingredients

Method

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