Rice salad
Ingredients
12
Steps
5
Serves
6–8
Cook Time
80-85 Min
Ingredients
For the dressing
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Bring a large heavy pan of water to the boil, and stir in the rice. Return to the boil and cook for 12–15 minutes until tender. Drain and cool.
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Cook the peas in a small pan of boiling water for about 2 minutes. Rinse under cold water. Drain well.
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To make the dressing, whisk together the oil, juice, garlic and sugar in a small jug, then season with salt and pepper.
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Combine the rice, peas, spring onions, peppers, sweetcorn and mint in a large bowl.
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Pour over the dressing and mix well. Cover the salad with cling film, and refrigerate for 1 hour before serving.