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Summer rice salad

By: Pollyanna Coupland
Food producer, delicious.

Published: 13 Jun 23
Updated: 6 Aug 24

This versatile rice salad is a go-to dish for summer and works with pretty much any seasonal veg. We love it for using up leftover vegetables and herbs from the fridge, such as broccoli, asparagus and soft herbs like coriander, parsley and tarragon.

Check our more summer side dish ideas here.

Easy
June 2023

Test kitchen approved

Serves 2-4
Hands-on time 15 min

Check our more summer side dish ideas here.

Nutrition: per serving

Calories: 344kcals
Fat: 24g (3.1g saturated)
Protein: 7.1g
Carbohydrates: 21g (3.6g sugars)
Salt: 0.6g

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Ingredients

300g mixed seasonal vegetables, such as mangetout, tenderstem broccoli, asparagus and peas, chopped into bite-size pieces
½ tsp sumac
250g cooked rice (we used a mix of white and brown)
80g sun-dried tomatoes in oil, chopped, plus 3 tbsp of the oil
2 spring onions, finely sliced
2 tbsp red wine vinegar
1 garlic clove, finely grated
4 tbsp chopped mixed herbs – such as mint, tarragon, parsley and coriander
30g salted almonds, roughly chopped

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Method

Bring a pan of salted water to the boil, then add the vegetables. Cook for 2 minutes (or slightly longer if the veg are chunkier), then drain and immediately plunge into cold water to retain their green colour. Drain again, then transfer to a large bowl and sprinkle with salt, pepper and sumac. Mix through the cooked rice along with the chopped tomatoes and spring onions.
Make the dressing by combining the sun-dried tomato oil with the vinegar and garlic, then stir through the chopped herbs. Taste to check the seasoning and that you’re happy with the balance of flavours, then pour two thirds into the rice salad and mix well.
Transfer the rice salad to a serving platter, drizzle with the remaining dressing and scatter over the chopped almonds.