Salad is more than just lettuce, tomatoes and potatoes. Spice up the salad table with this very easy, quick, healthy and filling combination of rice and coloured vegetables. As well as being a great side dish, it’s a great lunch option for work. This is another dish that travels well as picnic food and is perfect at BBQ's as it goes hand in hand with meat, chicken and seafood.
A colourful and delicious Summer Rice Salad.
Preparation Time: 5 minutes
Cooking Time: 10 minutes
Makes: 4 as a side dish
Ingredients ¾ Cup Rice
½ Cup Peas (Frozen)
½ Cup Green Beans
½ Cup Carrot
½ Cup Corn Kernels (Tinned)
Rice Wine Vinegar
Peas, Carrots, Corn and Green Beans are the main players in this Rice Salad.
Bring water to the boil and add rice (for salads I use medium grain).
Cook rice for approximately 10-Minutes (rice should be tender to touch and eat).
While rice is cooking, dice the green beans and carrot.
Bring another pot of water to the boil and add the carrots, beans and peas and cook for approximately 5-minutes. Vegetables should still retain a little crunch to them.
Once cooked, remove the rice and vegetables from the heat and drain under cold running water.
Put the rice, peas, beans and carrots into a serving bowl. Add the corn kernels and mix the salad ingredients through.
Season with a little sea salt and freshly ground black pepper.
Drizzle a little mirin, olive oil and rice wine vinegar over the rice and stir through.
Refrigerate the rice salad immediately until required.