Tuesday 22 January 2013

Summer Rice Salad


This cold rice salad is my go to salad in summer. It fills me up much more than a leafy salad but is still a healthy option (for me anyway!). I love making a batch at the start of the week so that I can take a container to work each day with lunch. It keeps for an almost scarily long time in the fridge (at least the week). For that matter, it travels very well and is the perfect thing to take to a picnic or BBQ, not to mention as a side with any meal. I usually use asparagus but the shop didn't have any, and beans turned out to be a good seasonal substitution. Just hope you don't have any feta fiend friends who like to pick out their favourite part- ahem Kirsty! :)
 




 
Minty summer rice salad (adapted from Real Living Magazine)
 
1 1/4 cups long grain rice
1 bunch asparagus (or 250g beans), cut into bite sized pieces
1 red capsicum, cut into bite sized pieces
2 tbsp olive oil
Juice and zest of 1 lemon
100g feta, cubed
1/2-1 bunch mint, leaves finely chopped
Salt and pepper
 
  1. Add rice to a medium saucepan of boiling water and cook for 10 minutes. Add asparagus or beans to saucepan and cook for further 2-3 minutes until rice is cooked and vegetables have blanched. Drain, rinse under cold water, and drain again.
  2. Add capsicum, olive oil, lemon juice, lemon zest, feta, mint, salt and pepper to rice. Stir well.

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