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Delicious Rice Salad For Vegan


ingredients

- 300g/11oz long-grain rice

- 75g/3oz frozen peas

- 3 spring onions, sliced

- 1 green pepper, finely diced

- 1 red pepper, finely diced

- 275g/10oz canned sweetcorn kernels, drained

- 15g/1⁄2 oz fresh mint, chopped

For the dressing

- 125ml/4fl oz extra virgin olive oil

- 2 tablespoons freshly squeezed lemon juice

- 1 garlic clove, crushed

- 1 teaspoon granulated sugar

- salt and freshly ground

- black pepper


Serves 6–8

  • 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.

  • Cook the peas in a small pan of boiling water for about 2 minutes. Rinse under cold water. Drain well.
  • To make the dressing, whisk together the oil, juice, garlic and sugar in a small jug, then season with salt and pepper.
  • Combine the rice, peas, spring onions, peppers, sweetcorn and mint in a large bowl. 
  • Pour over the dressing and mix well. Cover the salad with cling film, and refrigerate for 1 hour before serving. 

Delicious Rice Salad For Vegan

Delicious Rice Salad For Vegan


ingredients

- 300g/11oz long-grain rice

- 75g/3oz frozen peas

- 3 spring onions, sliced

- 1 green pepper, finely diced

- 1 red pepper, finely diced

- 275g/10oz canned sweetcorn kernels, drained

- 15g/1⁄2 oz fresh mint, chopped

For the dressing

- 125ml/4fl oz extra virgin olive oil

- 2 tablespoons freshly squeezed lemon juice

- 1 garlic clove, crushed

- 1 teaspoon granulated sugar

- salt and freshly ground

- black pepper


Serves 6–8

  • 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.

  • Cook the peas in a small pan of boiling water for about 2 minutes. Rinse under cold water. Drain well.
  • To make the dressing, whisk together the oil, juice, garlic and sugar in a small jug, then season with salt and pepper.
  • Combine the rice, peas, spring onions, peppers, sweetcorn and mint in a large bowl. 
  • Pour over the dressing and mix well. Cover the salad with cling film, and refrigerate for 1 hour before serving. 

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