Rice salad with peas and mint
A rice salad with peas, cucumber, mint and lemon.
Active time20 min
Cooking15 min
Total30 min
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Ingredients
- 150 g cucumber
- 20 g mint
- 150 g shelled peas
- 40 ml olive oil
- 30 ml lemon juice
- 250 g dried short-grain rice
Preparation
Rinse the rice, then cook it in a saucepan of boiling water according to the packet instructions, for about 12 to 15 minutes. Drain, rinse immediately under cold water, then drain thoroughly.
250 g dried short-grain rice- saucepan
- colander
While the rice is cooking, cook the peas for 4 minutes in another saucepan of boiling water. Drain and cool under cold water. Wash the cucumber and cut it into small dice. Wash and chop the mint.
150 g cucumber20 g mint150 g shelled peas- saucepan
- colander
- knife
- chopping board
Mix the cold rice with the peas, cucumber and mint. Add the lemon juice and oil, then stir. Serve immediately or keep in the fridge.
40 ml olive oil30 ml lemon juice- salad bowl
- spoon
Allergens
No allergens identified in the ingredients.
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration