Minty Rice Salad is a delicious gluten, egg, nut and soy free summer side dish made with long grain rice, asparagus, red bell peppers and feta cheese.
Special diets: Vegetarian | gluten-free | eggs-free | nuts-free | soy-free |
️Allergens: not vegan | lactose |
⏱ 23 mins – easy
🍽 4 servings – 507 kcal per serving
|
Serving 243g |
Fat 24g |
Sat. fat 9g |
Sodium 870mg |
|
Carbs 58g |
Fibers 3g |
Sugars 5g |
Proteins 15g |
INGREDIENTS
- a quarter tsp black pepper
- half tsp salt
- 9 oz long grain rice
- 9 oz asparagus
- 1 red bell peppers
- 3 tbsp olive oil
- 1 lemons
- 9 oz feta cheese
- 15 leaf spearmint
TOOLS
- knife
- saucepan
- zester
- squeezer
- sieve
- large bowl
- wooden spoon
STEPS
Cut asparagus. Deseed red bell peppers. Chop deseeded peppers.
Zest lemons using zester.
Squeeze zested lemons using a squeezer to get lemon juice.
Shred spearmint.
Heat saucepan. Pour 2.9 cups of water in it. Add a quarter tsp of salt. Boil for 2 minutes Drop long grain rice using saucepan and cook for 10 minutes Add diced asparagus to sauce pan. Cook for 4 minutes.
Drain cooked rice-asparagus in a sieve.
Pour cold water in drained asparagus-rice to get a cool asparagus-rice salad.
Put cool asparagus-rice, chopped pepper, lemon zest, lemons juice, olive oil, feta cheese and shredded spearmint in a large bowl. Add a quarter tsp of salt and stir with a wooden spoon.
It’s ready to be served !
