Saturday, June 7, 2008

Rice salad

Rice salad
serves 6–8

300g/11oz long-grain rice
75g/3oz frozen peas
3 spring onions, sliced
1 green pepper, finely diced
1 red pepper, finely diced
275g/10oz canned sweetcorn kernels, drained
15g/1/2 oz fresh mint, chopped For the dressing
125ml/4fl oz extra virgin olive oil
2 tablespoons freshly squeezed lemon juice
1 garlic clove, crushed
1 teaspoon granulated sugar
salt and freshly ground
black pepper

• Bring a large heavy pan of water to the boil, and stir in the rice.Return to the boil and cook for 12–15 minutes until tender. Drain and cool.
• Cook the peas in a small pan of boiling water for about 2 minutes.Rinse under cold water. Drain well.
• To make the dressing, whisk together the oil, juice, garlic and sugar in a small jug, then season with salt and pepper.
• Combine the rice, peas, spring onions, peppers, sweetcorn and mint in a large bowl.
• Pour over the dressing and mix well. Cover the salad with cling film, and refrigerate for 1 hour before serving.

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