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Minty summer rice salad

A veggie treat, on the table in 20 minutes

  • Cook: 25 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 506
  • Carbohydrates 58
  • Saturated Fat 10
  • Sugar 0
  • Protein 22
  • Fat 23
  • Fibre 1
  • Salt 0.98

Nutrition per serving

  • Calories 506
  • Carbohydrates 58
  • Saturated Fat 10
  • Sugar 0
  • Protein 22
  • Fat 23
  • Fibre 1
  • Salt 0.98

Ingredients

  • 250g long grain rice
  • 250g bunch asparagus, cut in bite-size pieces
  • 1 red pepper, seeded and chopped
  • 3 tbsp olive oil
  • garted zest and juice 1 lemon
  • 2 x 125g packs mini mozzarella, halved (or 2 x 125g balls mozzarella, chopped)
  • 1 large bunch mint leaves, shredded

Tip

Give it a twist
Use feta or halloumi instead of mozzarella and stir through a handful of pitted black olives. Try green beans instead of asparagus.

Method

  1. Drop the rice into a pan of boiling salted water and cook for 10 minutes. Toss in the asparagus and cook for a further 3-4 minutes until the rice is completely cooked and the asparagus is only slightly crunchy. Drain into a sieve and hold under the cold tap until cool.

  2. When the rice is cold, stir in the red pepper, oil, lemon zest and juice, mozzarella and mint leaves. Season well.

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