Green Rice Salad

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Recipe by Thomasina Miers
Serves 8
Ready in 30 to 60 mins

Ingredients

  • 200g basmati rice
  • 3 tbsp extra virgin olive oil
  • 4 small shallots, finely chopped
  • 1 garlic clove, crushed
  • 2 large courgettes, diced
  • 2 corn on the cob, kernels removed
  • a large handful each of mint and coriander, and a smaller one of tarragon
  • 4 plum tomatoes, diced
  • 1 Scotch Bonnet chilli, finely chopped
  • 160g vegetarian feta, crumbled
  • 3 spring onions, finely chopped
  • 3-4 corn tortillas (or use flour ones)
  • the juice of 1 lime

    • For the dressing

  • 1-2 tbsp white wine vinegar
  • 1/2 tsp soft brown sugar
  • sea salt and freshly ground pepper to taste
  • the juice of 1 lime
  • 1 heaped tsp Dijon mustard
  • 90ml extra-virgin olive oil

Nutritional Information:

Calories: 515
Fat: 34.5g

How To Cook

  1. Soak the basmati rice in cold water for 20 minutes and then rinse well in a sieve. Cover with double the volume of water, bring to the boil and simmer for about 15 minutes, or until the rice is just cooked, still with a light bite to it and has absorbed all the water. Meanwhile, mix the dressing ingredients.
  2. Season well with salt and pepper and 2-3 tbsp of the dressing and leave to cool, unless you want a warm salad, in which case cover it with foil or some butter papers and keep warm at 100C/200F/Gas 1/4.
  3. Heat a large pan over a high heat and when it is smoking hot, add the olive oil, and after a minute the shallots, garlic, courgettes and corn. Stir-fry for 5- 10 minutes until coloured and just cooked through. Transfer to a large salad bowl. Cut the tortillas (corn if you can get them) into thin strips. Wipe out the frying-pan, add a little vegetable oil and fry the tortilla strips until they are golden and crispy.
  4. Wash the herbs and chop finely. Toss the vegetables and the rice with the tomatoes, spring onions, feta, lime juice and half of the chopped Scotch Bonnet. Save the rest to add at the end if you want the salad nice and spicy. Dress with enough vinaigrette to have a moist, but not too wet salad and check for seasoning. Finally toss in the fresh herbs and the tortilla chips.
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Green Rice Salad
  • Recipe by Thomasina Miers
  • Serves 8
  • Ready in 30 to 60 mins
    Ingredients
  • 200g basmati rice
  • 3 tbsp extra virgin olive oil
  • 4 small shallots, finely chopped
  • 1 garlic clove, crushed
  • 2 large courgettes, diced
  • 2 corn on the cob, kernels removed
  • a large handful each of mint and coriander, and a smaller one of tarragon
  • 4 plum tomatoes, diced
  • 1 Scotch Bonnet chilli, finely chopped
  • 160g vegetarian feta, crumbled
  • 3 spring onions, finely chopped
  • 3-4 corn tortillas (or use flour ones)
  • the juice of 1 lime
  • [hd]For the dressing[/hd]
  • 1-2 tbsp white wine vinegar
  • 1/2 tsp soft brown sugar
  • sea salt and freshly ground pepper to taste
  • the juice of 1 lime
  • 1 heaped tsp Dijon mustard
  • 90ml extra-virgin olive oil
    How to Cook
  1. Soak the basmati rice in cold water for 20 minutes and then rinse well in a sieve. Cover with double the volume of water, bring to the boil and simmer for about 15 minutes, or until the rice is just cooked, still with a light bite to it and has absorbed all the water. Meanwhile, mix the dressing ingredients.
  2. Season well with salt and pepper and 2-3 tbsp of the dressing and leave to cool, unless you want a warm salad, in which case cover it with foil or some butter papers and keep warm at 100C/200F/Gas 1/4.
  3. Heat a large pan over a high heat and when it is smoking hot, add the olive oil, and after a minute the shallots, garlic, courgettes and corn. Stir-fry for 5- 10 minutes until coloured and just cooked through. Transfer to a large salad bowl. Cut the tortillas (corn if you can get them) into thin strips. Wipe out the frying-pan, add a little vegetable oil and fry the tortilla strips until they are golden and crispy.
  4. Wash the herbs and chop finely. Toss the vegetables and the rice with the tomatoes, spring onions, feta, lime juice and half of the chopped Scotch Bonnet. Save the rest to add at the end if you want the salad nice and spicy. Dress with enough vinaigrette to have a moist, but not too wet salad and check for seasoning. Finally toss in the fresh herbs and the tortilla chips.
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