Ingredients

The following ingredients have 7 Servings
  • 350 gm brown rice
  • 1 garlic clove, crushed
  • Finely grated rind and juice of 2 lemons, or to taste
  • 2 tbsp white wine vinegar
  • 130 ml olive oil
  • 200 gm frozen peas
  • 2 Lebanese cucumbers, halved, seeds scooped out, thinly sliced
  • 3 spring onions, thinly sliced
  • ½ cup each coarsely chopped flat-leaf parsley, mint and dill

Instruction

  • Cook rice in a saucepan of boiling salted water until tender (25-30 minutes), then drain and rinse under cold running water, drain well and transfer to a large bowl.
  • Combine garlic, and lemon rind and juice in a bowl and stand until garlic softens (1-2 minutes). Whisk in vinegar and oil, season generously to taste, then pour dressing over rice, stir to coat well, cover and refrigerate until required.
  • Blanch peas until bright green (1-2 minutes), drain and refresh, then drain well. Combine in a container with cucumber, spring onion, parsley, mint and dill, cover and refrigerate until required.
  • Just before serving, toss pea mixture through rice mixture, adjust seasoning and serve.