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Rice salad with zucchini flowers, peas, beans and mint

You'll need

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.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

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