Herby rice salad
8 servings
Prep: 15 mins,
Cooking: 20 mins
With feta, walnuts and dried pomegranate seeds.
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Ingredients (19)
2 cup | rice — long grain white |
5 cup | water — cold |
1 tsp | salt |
1 cup | fresh mint — finely chopped |
1 cup | fresh parsley — finely chopped |
1 cup | rocket — finely chopped |
1 cup | feta cheese — crumbled |
1/2 cup | pomegranate — dried seeds |
broccoli — large head | |
1/2 cup | walnuts — pieces |
For the dressing:
garlic — small clove, crushed | |
3/4 cup | olive oil — light |
1/3 cup | vinegar — rice or white wine |
lemon — juice only | |
2 tsp | Dijon mustard |
castor sugar | |
salt and freshly ground black pepper |
To top:
olive oil | |
walnuts — extra,feta |
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