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Rice salad with zucchini flowers, peas, beans and mint

Australian Gourmet Traveller recipe for rice salad with zucchini flowers, peas, beans and mint.

By Emma Knowles, Lisa Featherby & Alice Storey
  • Serves 6
  • 20 mins preparation
  • 20 mins cooking plus cooling, standing
Rice salad with zucchini flowers, peas, beans and mint
Rice salad with zucchini flowers, peas, beans and mint

Masses of fresh herbs and our lemony dressing make this salad a great accompaniment to whole roast fish or barbecued prawns.

Ingredients

  • 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

Method

Main
  • 1
    Cook rice in a saucepan of boiling salted water until just tender (12-15 minutes), drain, rinse under cold running water and drain well.
  • 2
    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.
  • 3
    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.
  • 4
    Combine rice, vegetables, zucchini flowers and herbs in a large bowl, season to taste, add shallot mixture and toss lightly to combine, then serve.

Notes

This recipe is from the March 2013 issue of .

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  • Author: Emma Knowles, Lisa Featherby & Alice Storey