CookEat Recipe
Spinach and Pea Rice Salad with Lettuce
Chilled brown rice, fresh green peas and tomato are arranged over spinach and lettuce with a coconut milk and chilli dressing.
Method
Steps
Step 1
Weigh rice dry and cook in 1500 ml boiling water for its package time, usually 25–40 minutes. Drain, spread in shallow containers and refrigerate promptly, loosely covered, to 4°C or below; allow about 45–60 minutes.
Step 2
Use fresh, tender shelled green peas, not dried peas. Wash and dry spinach, lettuce and tomato, tear leaves and dice tomato. Whisk coconut milk, all olive oil, vinegar and ground chilli together.
Step 3
Toss chilled rice, peas and tomato with three quarters of the dressing. Arrange over spinach and lettuce and spoon remaining dressing over the platter. Serve six portions; keep refrigerated until serving.
Cooked it? Rate it.
Cooked 4 times