Wild rice salad with peas, pea shoots and green harissa
- July 2015
- Serves 6-8 as a starter or side dish
- Hands-on time 15 min, simmering time 30 min
A summery, vegetarian rice salad recipe full of fresh flavours and with a kick of chilli – from the chefs at Mildreds restaurant in Soho, London.
- Vegan recipes
- Vegetarian recipes
- 1.1g (0.1g saturated)
- 31.2g (2.7g sugars)
For 8 servings
Add the lemon juice just before serving to make sure the greens remain vibrant.
If you can’t find wild rice, use a mix of basmati and wild, such as the one from Tilda (widely available).
This salad is great served with greek yogurt and flatbreads.
Cook the rice, then drain and rinse under cold water until cool. Drain again, then keep covered in the fridge for up to 24 hours. Continue with the recipe from step 2.
Green harissa, like red harissa, is made with chillies, peppers, herbs and spices. Available from Sainsbury’s and Ocado, online specialists and Middle Eastern grocers.
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