Rice and mixed pea salad

Recipes / Fish

Chill out this summer with this simple, fresh-flavoured rice salad. It is a delicious accompaniment for grilled lamb, chicken or fish.

Recipe «Rice and mixed pea salad» presented in category Recipes / Fish, to prepare this dish you will need no more minutes. To make this dish at home by prescription from the author Gomer would need: 1 cup long grain white rice, 150g sugar snap peas, trimmed, 1/2 cup frozen peas, 100g snow peas, trimmed, 50g snow pea sprouts, trimmed , 1 cup fresh mint leaves, 2 green onions, thinly sliced, 1 cup green olives, pitted, halved , 200g smooth feta, cut into cubes, 1/4 cup extra virgin olive oil, Pinch of dried thyme, 2 tbsp white balsamic vinegar.

Ingredients:

  • 1 cup long grain white rice 
  • 150g sugar snap peas, trimmed 
  • 1/2 cup frozen peas 
  • 100g snow peas, trimmed 
  • 50g snow pea sprouts, trimmed 
  • 1 cup fresh mint leaves 
  • 2 green onions, thinly sliced 
  • 1 cup green olives, pitted, halved 
  • 200g smooth feta, cut into cubes 
  • 1/4 cup extra virgin olive oil 
  • Pinch of dried thyme 
  • 2 tbsp white balsamic vinegar 

Instructions

  1. Cook rice in a saucepan of boiling water, following packet directions, until tender. Drain. Rinse under cold water. Drain well. Cool for 10 minutes.
  2. Meanwhile, cook sugar snap peas and frozen peas in a small saucepan of boiling water for 2 minutes or until bright green. Drain. Rinse under cold water. Drain well. Cut sugar snap peas in half.
  3. Place rice, sugar snap peas, peas, snow peas, snow pea sprouts, mint, onion and olives in a large bowl. Add fetta to rice.
  4. Place oil, thyme and vinegar in a small jug. Whisk with a fork to combine. Drizzle dressing over salad. Season with salt and pepper. Toss gently to combine. Serve.