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Minty rice salad

Recipe from: 12/1/2005 12:00:00 AM

Ingredients 9
Servings 10
Time 30


  • 350
    long grain rice
  • 250
    fresh green asparagus, cut into 4cm pieces
  • 250
    courgettes, sliced at an angle
  • 50
    freshly chopped mint
  • 1
    spring onions, finely sliced
  • 60
    olive oil
  • 30
    lemon juice
  • 5
  • 5
    grated lemon zest


1. Bring a saucepan of 550ml water to the boil. Add 5ml of salt and the rice and reduce heat. Allow to simmer, covered for 15 minutes without stirring. Once cooked, remove from the heat, but keep the lid on for 5 minutes. Remove lid, fluff up with a fork and allow to cool completely.

2. Put a little water into another saucepan and bring to the boil. Add the asparagus and the courgette slices. Reduce heat, cover with the lid and simmer for 2 minutes until the veggies are just tender. Remove from the heat, drain and cover with cold water. Then drain again. Add to the rice.

3. Mix together the remaining ingredients and pour over the rice. Stir well and season to taste with salt and freshly ground black pepper. Refrigerate until ready to serve.


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