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.
Step 2
Drain, spread in shallow containers and refrigerate promptly, loosely covered, to 4°C or below; allow about 45–60 minutes.
Step 3
Use fresh, tender shelled green peas, not dried peas. Wash and dry spinach, lettuce and tomato, tear leaves and dice tomato.
Step 4
Whisk coconut milk, all olive oil, vinegar and ground chilli together.
Step 5
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.
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Cooked 4 times