Basmati Rice salad with summer vegetables

Basmati Rice salad with summer vegetables

Basmati Rice salad with summer vegetables

You can experiment with a set of greens for this salad: pick the Basil and cilantro, tarragon and chives, oregano and marjoram.


1 Cup of basmati rice
2 medium young carrots
5 radishes
5 cherry tomatoes
1/2 Cup green peas
50 g of a mixture of lettuce leaves
1 small bulb of shallot
5 sprigs of parsley
10 sprigs of thyme
5 feathers green onions
2 tbsp pine nuts
2 tbsp red wine vinegar
6 tbsp olive oil “extra virgin”
salt, freshly ground pepper


Put the rice in a bowl and rinse in cold water until water is transparent. Drain in a colander. Boil in a wide saucepan a little less than 2 cups of water, add 1 tsp salt and the rice.

Bring to a boil, reduce the heat to minimum and cover. Cook for 20 min. Then loosen the rice with a fork and cool completely.

Peel and finely chop the shallots. Finely chop the green onions and leaves of parsley. Cherry tomatoes cut in half, a radish and slice it into rounds. Pine nuts fry on a dry pan until Golden brown.

Boil water in a pot, season with salt. Peel the carrots and cut into slices 3 mm thick. Put carrots in pan and cook 3 min. Add the peas and cook for another 5 min. Drain vegetables in a colander and douse with cold water. Cool.

Mix the vegetables, salad leaves and rice in a large bowl. Mix wine vinegar with olive oil, salt and pepper, add the thyme leaves. Pour salad dressing and sprinkle with pine nuts.

Bon Appetit!

Basmati Rice salad with summer vegetables

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