Name: Rice salad with zucchini flowers, peas, beans and mint
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 6
Ingredients: 350 gm long-grain white rice; 150 gm each sugar snap peas and baby beans, trimmed and halved; 8 zucchini flowers, baby zucchini thinly sliced, flowers coarsely torn; 1½ tbsp each lemon juice and white wine vinegar; 2 golden shallots, finely chopped; 1 garlic clove, finely chopped; 2½ tbsp extra-virgin olive oil; 1/3 cup each coarsely chopped mint and flat-leaf parsley; ¼ cup coarsely chopped dill

Rice salad with zucchini flowers, peas, beans and mint

Australian Gourmet Traveller recipe for rice salad with zucchini flowers, peas, beans and mint.

Serves 6

Prep

20M

Cook

20M

Total

40M

Masses of fresh herbs and our lemony dressing make this salad a great accompaniment to whole roast fish or barbecued prawns.

Ingredients

350 gm long-grain white rice

150 gm each sugar snap peas and baby beans, trimmed and halved

8 zucchini flowers, baby zucchini thinly sliced, flowers coarsely torn

1½ tbsp each lemon juice and white wine vinegar

2 golden shallots, finely chopped

1 garlic clove, finely chopped

2½ tbsp extra-virgin olive oil

1/3 cup each coarsely chopped mint and flat-leaf parsley

¼ cup coarsely chopped dill

Method

Main

1.Cook rice in a saucepan of boiling salted water until just tender (12-15 minutes), drain, rinse under cold running water and drain well.

2.Meanwhile, blanch peas and beans in boiling salted water until just tender (1-2 minutes), adding baby zucchini for the last 30 seconds of cooking. Drain, refresh, drain well and set aside.

3.Combine lemon juice, vinegar, shallot and garlic in a small bowl and stand until shallot softens (1 minute), then add oil and season to taste.

4.Combine rice, vegetables, zucchini flowers and herbs in a large bowl, season to taste, add shallot mixture and toss lightly to combine, then serve.