Cool and Green…
This rice salad is really fresh and green.
This is a delightful summery salad that is easy to prepare and looks as vibrant as it tastes…
Tossed with the other components the rice grains absorb the flavourful dressing..
Fresh and Green White Rice Salad
For the salad:
2 cups vegetable stock
1 cup long grain, white rice
½ cucumber, washed, julienned (keep skin)
125 g courgettes, trimmed, julienned
6 spring onions, trimmed thinly and sliced thinly
1 tablespoon chives, finely chopped
3 tablespoons flat-leaf parsley, chopped
For the dressing:
½ teaspoon Dijon mustard
½ teaspoon salt
black pepper, freshly ground
2 tablespoons sherry vinegar
4 tablespoons extra virgin olive oil
1. In a pan bring the vegetable stock to a boil. Add the rice. Reduce heat to a simmer, cover, and cook the rice until tender and the stock is absorbed, 15 to 20 minutes. Set aside to cool.
2 .For the salad: Transfer the cooled rice to a large salad bowl, add the cucumber (including the skins) and courgettes. Mix together. Stir in the spring onion slices, chives and parsley.
3. For the dressing: In a small bowl whisk together the mustard, salt, black pepper, vinegar and oil.
4. Pour the dressing over the salad. Toss and serve.
Serves 4 to 6
Notes: Keeps in the refrigerator for two days. Serve at room temperature with crisp, round lettuce leaves.