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Rice salad



Rice salad

This colourful rice salad gives you different flavours and textures in every mouthful. It really doesn’t take long to make, but you do have to let the rice cool after cooking, and then leave the salad to chill for an hour to allow all the flavours to mingle. Perfect for a picnic or party table.



  • 125g/4½oz basmati rice
  • 75g/75g/2⅔oz red rice
  • 25g/1oz flaked almonds
  • 25g/1oz pecans, roughly chopped
  • 2 tbsp pumpkin seeds
  • 100g/3½oz podded peas
  • 100g/3½oz podded broad beans
  • 125g/4½oz cherry tomatoes
  • 1 small ridged cucumber
  • 12 breakfast radishes, trimmed
  • 6 spring onions, trimmed
  • 1 large roasted red pepper from a jar, drained
  • ½ small bunch mint, roughly chopped
  • 1 small bunch dill, roughly chopped
  • 1 small bunch flatleaf parsley, roughly chopped
  • 1 handful wild rocket leaves
  • 200g/7oz feta, crumbled (optional)

For the dressing

  • 1 large garlic clove, crushed
  • 2 tbsp pomegranate molasses
  • 1 tbsp lemon juice
  • 4 tbsp extra virgin olive oil
  • salt and freshly ground black pepper



Rice salad

Rice salad

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