Rice and garden pea salad

    30 min

    This is a cooling salad for the summer. We had it with pan fried salmon fillet but I am sure it is also good with roast chicken, or as part of a vegetarian meal.


    Pennsylvania, United States
    2 people made this

    Serves: 4 

    • 180g basmati rice
    • salt
    • 170g garden peas, fresh or frozen
    • 3 tablespoons lemon or lime infused olive oil
    • 1 tablespoon white wine vinegar
    • 1 bunch chives, minced
    • 2 tablespoons minced fresh mint
    • 4 tablespoons dried barberries

    Prep:15min  ›  Cook:15min  ›  Ready in:30min 

    1. Soak rice in a bowl of plenty of cold water for 30 minutes. Drain, then add to a pot with 280ml water and 1/2 teaspoon salt. Bring to the boil, then reduce the heat and cover. Simmer for 15 minutes over very low heat. Remove cover and let sit for 10 minutes, then let cool completely (to speed up the cooling spread rice on a large plate).
    2. While rice is cooking, bring water to the boil in a small saucepan. Add peas and cook, uncovered, for 1 minute, Drain in a colander, then rinse with cold water. Drain well again and set to one side.
    3. In a serving bowl whisk oil with vinegar. Add chives, mint, salt and pepper to taste and stir. Add cooled rice and peas.
    4. Rince barberries under cold water and add to salad. Mix to combine and season with salt and pepper. Serve right away or refrigerate until serving.


    Instead of lemon or lime infused olive oil, use plain extra virgin olive oil and 2 teaspoon finely grated lemon or lime zest.

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