Perfectly cooked, nutty brown rice, sweet petit pois and sweetcorn, crispy red peppers and sliced spring onion swathed in fresh, sweet, lime dressing with a hint of garlic. Soooo good!
Serves 3 - 4
Collect together your equipment (see Recipe Notes below) and ingredients.
Prepare and cook rice and vegetables: cook the rice according to the instructions on the packet.
Whilst the rice is cooking, blanch the petit pois and sweetcorn in plenty of salted, boiling water for 1 minute. Drain well, in a sieve or colander, and set aside.
Remove the stem and seeds from the red pepper and chop into small chunks. Trim and finely slice the spring onions.
Make the dressing – peel and crush the garlic and mix thoroughly with the olive oil, lime juice, honey and salt and pepper.
When the rice, sweetcorn and petit pois are cooked and still warm, and the spring onion and red pepper are prepared, mix everything together in a large bowl.
Add the dressing to taste. You may not need it all.
Serve as a side dish.
Equipment:
Serve:
A wonderful accompaniment to Coronation Chicken, as well as my Platinum Jubilee Chicken dish, this dressed rice makes a delicious addition to any barbecue or buffet table. Stir in some coriander, and it also works particularly well with Mexican food.
Leftovers? Try these incredibly quick delicious suppers:
Should you have any leftovers, use them in these delicious dishes