CookEat Recipe
Pea and Spinach Rice Salad with Radish
Chilled brown rice, fresh green peas, spinach, tomato and radish are tossed in a coconut milk and chilli dressing.
Method
Steps
Step 1
Weigh rice dry and cook in 1000 ml boiling water for its package time, usually 25–40 minutes. Drain, spread in a shallow container 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, tomato and radishes; dice tomato and slice radishes. Whisk 80 ml stirred canned coconut milk with all olive oil, vinegar and ground chilli.
Step 3
Combine chilled rice, peas, spinach, tomato and radishes with all dressing. Rest for 3 minutes and serve two generous portions, keeping refrigerated until serving.
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Cooked 3 times