Rice with peas, sweetcorn, red pepper and spring onions in a mustard vinaigrette. Serves 4.
200g
1,500ml
for the water; for the vinaigrette1.5tsp
100g
drained150g
1piece
3piece
4tbsp
2tbsp
1tsp
1pinch| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | | 200g | — | — | |
| 2 | | 1,500ml | — | — | |
| 3 | | 1.5tsp | for the water; for the vinaigrette | — | |
| 4 | | 100g | — | — | |
| 5 | | 150g | drained | — | |
| 6 | | 1piece | — | — | |
| 7 | | 3piece | — | — | |
| 8 | | 4tbsp | — | — | |
| 9 | | 2tbsp | — | — | |
| 10 | | 1tsp | — | — | |
| 11 | | 1pinch | — | — |
Put the rice in the sieve.
Long-grain white rice · 200 g
Rinse it under cold running water until the water runs clear.
Pour 1.5 litres of water into the medium saucepan.
Water · 1,500 ml
Add 1 teaspoon of the salt.
Salt · 1 tspBring to the boil.
Add the rice and boil for 10 minutes, stirring once or twice.
Add the peas and boil for 2 minutes more, until the rice is tender.
Frozen peas · 100 gRinse under cold running water for about 1 minute, until the rice no longer feels warm, then drain well; cooling cooked rice quickly keeps it safe.
Tip it into the large salad bowl.
Add the sweetcorn.
Sweetcorn · 150 gLay the pepper on the chopping board.
Red pepper · 1 piece
Cut it in half and pull out the stalk and seeds.
Lay the spring onions on the board.
Spring onions · 3 piecePour the olive oil into the jar.
Extra-virgin olive oil · 4 tbsp
Add the vinegar.
White wine vinegar · 2 tbspAdd the mustard.
Dijon mustard · 1 tspAdd the rest of the salt.
Salt · 0.5 tspAdd a pinch of pepper, close the jar and shake well.
Ground black pepper · 1 pinchPour the dressing over the salad, toss well with the spoon and serve. Keep any left over covered in the fridge and eat within 1 day.
| # | Product | Tool | Action |
|---|---|---|---|
| 1 | 200 g | | Put the rice in the sieve.⏱ 10sResultLong-grain white rice |
| 2 | Long-grain white ricestep 1 | | Rinse it under cold running water until the water runs clear.⏱ 40sResultRinsed riceused in step 6 |
| 3 | 1,500 ml | | Pour 1.5 litres of water into the medium saucepan.⏱ 15sResultWater |
| 4 | 1 tsp | | Add 1 teaspoon of the salt.⏱ 5sResultSalted water |
| 5 | — | | Bring to the boil.⏱ 8 minResultBoiling salted water |
| 6 | Rinsed ricestep 2 | | Add the rice and boil for 10 minutes, stirring once or twice.⏱ 10 minResultPart-cooked rice |
| 7 | 100 g | | Add the peas and boil for 2 minutes more, until the rice is tender.⏱ 2 minResultRice and peas |
| 8 | Rice and peasstep 7 | | Drain in the colander.⏱ 20sResultDrained rice and peas |
| 9 | — | | Rinse under cold running water for about 1 minute, until the rice no longer feels warm, then drain well; cooling cooked rice quickly keeps it safe.⏱ 1 minResultCooled rice and peas |
| 10 | Cooled rice and peasstep 9 | | Tip it into the large salad bowl.⏱ 10sResultCooled rice and peas |
| 11 | 150 g | | Add the sweetcorn.⏱ 10sResultRice, peas and sweetcorn |
| 12 | 1 piece | | Lay the pepper on the chopping board.⏱ 5sResultRed pepper |
| 13 | Red pepperstep 12 | | Cut it in half and pull out the stalk and seeds.⏱ 40sResultDeseeded red peppers |
| 14 | Deseeded red peppersstep 13 | | Cut it into small dice.⏱ 1 minResultRed pepper pieces |
| 15 | Red pepper piecesstep 14 | | Add it to the bowl.⏱ 10sResultRice salad vegetables |
| 16 | 3 piece | | Lay the spring onions on the board.⏱ 5sResultSpring onions |
| 17 | Spring onionsstep 16 | | Trim them and slice thinly.⏱ 30sResultSliced spring onions |
| 18 | Sliced spring onionsstep 17 | | Add them to the bowl.⏱ 10sResultRice salad base |
| 19 | 4 tbsp | | Pour the olive oil into the jar.⏱ 10sResultExtra-virgin olive oil |
| 20 | 2 tbsp | | Add the vinegar.⏱ 10sResultOil and vinegar |
| 21 | 1 tsp | | Add the mustard.⏱ 5sResultVinaigrette base |
| 22 | 0.5 tsp | | Add the rest of the salt.⏱ 5sResultSalted vinaigrette |
| 23 | 1 pinch | | Add a pinch of pepper, close the jar and shake well.⏱ 20sResultMustard vinaigrette |
| 24 | Mustard vinaigrettestep 23 | | Pour the dressing over the salad, toss well with the spoon and serve. Keep any left over covered in the fridge and eat within 1 day.⏱ 30sResultRice Salad |
| Total Time | 29 min | ||
| Nutrient | Per serving |
|---|---|
| 256kcal | |
| 5g | |
| 15g | |
| 2g | |
| 28g | |
| 5g | |
| 3g | |
| 435mg |
Rice with peas, sweetcorn, red pepper and spring onions in a mustard vinaigrette. Serves 4.
What you’ll doYou will boil rice with peas, cool it quickly under cold water, then toss it with sweetcorn, red pepper and spring onions in a mustard vinaigrette.