Spring Pea and Rice Salad
Spring Pea and Rice Salad
Try this quick and easy spring pea and rice salad recipe from Fresh with Anna Olson.
  • Difficulty Level Moderate
  • Technique Boiling
  • Preparation Time 4 hours
  • Cooking Time 10 minutes
  • Yield 2 servings
  • 1¼ cups Basmati rice
  • ¼ cup Mayonnaise
  • ¼ cup Sour Cream
  • 1 tablespoon Dijon Mustard
  • 2 tablespoons White Wine Vinegar
  • ¼ cup chopped Green Onion
  • 2 teaspoons chopped fresh Mint
  • Fine Salt and Ground Black Pepper
  • 2 cups fresh or frozen Baby Peas, thawed
  • 1 cup sliced Radishes
  1. Bring 6 cups water up to a boil and salt generously
  2. Rinse basmati rice in a fine strainer and add to boiling water. Cook, uncovered, for exactly 10 minutes, then strain and rinse until cooled
  3. Whisk mayonnaise, sour cream, mustard and white wine vinegar together
  4. Stir in chopped green onion and herbs and season to taste
  5. Toss cooled, rice, peas and radishes together and dress. Adjust seasoning if necessary and chill until ready to serve
  6. Dressing can be prepared a day in advance and salad can be tossed up to 4 hours ahead of serving

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