This brown rice, pea and cucumber salad has a delicious lemony dressing and plenty of fresh mint. Good for you too!
Cook 1½ cups of brown rice in a saucepan of boiling salted water until tender. Drain and rinse under cold running water then leave to drain while you prepare the other ingredients. In a large bowl combine 1 clove of crushed or grated garlic with the finely grated rind and juice of 1½ – 2 lemons (depending on size). Wait until the garlic softens a little then whisk in 2 tablespoons of white wine vinegar and 125 ml (4¼ fl oz) of good quality olive oil. Season generously to taste then add the rice and mix well. If you’re preparing this ahead of time you can cover and refrigerate now until required. In a bowl pour boiling water over 200g (7 oz) of frozen peas and allow them to sit for 1 minute. Drain, refresh and set aside to drain. Return the peas to the bowl and combine with 2 chopped Lebanese cucumbers, 3 thinly sliced spring onions (scallions), and 1 cup of freshly chopped mint. Just before serving, toss the pea mixture with the rice. Adjust seasoning to taste and serve.
michelle picker cooks 