Rice salad with zucchini flowers, peas, beans and mint

AT A GLANCE

  • Serves 6 people

  • 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
01   Cook rice in a saucepan of boiling salted water until just tender (12-15 minutes), drain, rinse under cold running water and drain well.
02   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.
03   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.
04   Combine rice, vegetables, zucchini flowers and herbs in a large bowl, season to taste, add shallot mixture and toss lightly to combine, then serve.
This recipe is from the March 2013 issue of Australian Gourmet Traveller.
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