Rainbow Rice Salad

To some, salads are all leaves and veggies, which is all fine and good. But to me, salads are a collection of things throw together (pizza salad anyone..?). So salad is open to interpretation. As such, I present to you Rainbow Rice Salad. A lovely, fresh, crunchy salad with a zingy balsamic dressing; Fabulous!

I’m not one to lie about my little cheats, so I’ll admit I used microwave rice for this. It’s great to cut down on time, and it never turns to mush if you’re not a great rice cooker! It keeps a lovely crunch, and it’s ready to go in 2 minutes! Be sure you allow it to cool before adding it to the salad – you want the veggies to stay fresh and crunchy.

I just love the wholegrain mustard in this too, so I add a touch more than the recipe specifies (which you’re welcome to do too of course!). That’s a personal taste thing though. This is a lovely, crowd-friendly dish though, full of colour and flavour. I added about half a green chilli to this, but it wasn’t a particularly spicy one. Still, a little bit of spicy zing works well in this dish.

Add the rocket just before serving so it’s not wilted by the time people are eating; there’s nothing worse than soggy rocket in a salad! 

Rainbow Rice Salad

2015-04-11 12:10:07

Serves 4

A great, fresh salad for BBQ season!

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Prep Time

15 min

Total Time

15 min

Prep Time

15 min

Total Time

15 min

For the Salad

1. 500g cooked wholegrain rice
2. 1 red pepper
3. 1 yellow pepper
4. 4 spring onions (green onions)
5. One green chilli (add however much suits your taste!)
6. 2 cloves garlic, minced.
7. A handful of Coriander
8. A handful of Parsley
9. A handful of Rocket (Arugula)
10. A good squeeze of lemon juice

For the Dressing

1. 6 tbsp extra virgin olive oil
2. 2 tbsp balsamic vinegar
3. 1 tsp wholegrain mustard
4. 1 tsp honey

Instructions

1. For the salad, dice the peppers, finely slice the spring onions, and finely chop the coriander and parsley.
2. Add these ingredients to a large bowl with the minced garlic. Season with a little salt & pepper.
3. Pour in the cooked wholegrain rice, and stir well.
4. To make the dressing, combine all ingredients in a bowl and whisk until combined.
5. Just before serving, stir the rocket through the salad, add the dressing, and toss until combined.
6. Serve alongside a great big BBQ surrounded by friends and family!

By Alice Goodwin

Sauce Pots http://www.saucepots.net/

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