Name: Rice and mixed pea salad
Prep time: 15 min
Total time: 15 min
Yield: 1
Ingredients: 200.00 gm long grain white rice; 150g sugar snap peas, trimmed; 125.00 ml frozen peas; 100g snow peas, trimmed; 50g snow pea sprouts, trimmed; 250.00 ml fresh mint leaves; 2 green onions, thinly sliced; 250.00 ml green olives, pitted, halved; 200g smooth feta, cut into cubes; 56.88 gm extra virgin olive oil; Pinch of dried thyme; 40.00 ml white balsamic vinegar

Rice and mixed pea salad

0 Likes

Prep Time:
15 minutes

Cook Time:

Total Time:
15 minutes

Cool off this summer with a refreshing rice salad, perfect for pairing with grilled meats.

Ingredients:

200.00 gm long grain white rice
150g sugar snap peas, trimmed
125.00 ml frozen peas
100g snow peas, trimmed
50g snow pea sprouts, trimmed
250.00 ml fresh mint leaves
2 green onions, thinly sliced
250.00 ml green olives, pitted, halved
200g smooth feta, cut into cubes
56.88 gm extra virgin olive oil
Pinch of dried thyme
40.00 ml white balsamic vinegar

Instructions:

Boil rice in a saucepan following packet directions until tender. Drain, rinse under cold water, drain well, then cool for 10 minutes.
Cook sugar snap peas and frozen peas in boiling water until bright green, then drain and rinse under cold water. Lastly, cut sugar snap peas in half.
Combine rice, sugar snap peas, peas, snow peas, snow pea sprouts, mint, onion, olives, and feta in a large bowl.
In a small jug, combine oil, thyme, and vinegar. Whisk with a fork, then drizzle over the salad. Season with salt and pepper, toss gently, and serve.

We use cookies

Similar Recipes

Mixed pea and mint microwave risotto

Rice soup with peas and spinach

Gluten-Free Tropical Fruit, Rice and Tuna Salad

Home-Style Brown Rice Pilaf

Brown rice and mushroom salad