Wild rice salad with peas, pea shoots and green harissa

Wild rice salad with peas, pea shoots and green harissa
  • Serves icon Serves 6-8 as a starter or side dish
  • Time icon 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.

Nutrition: per serving

Calories
169kcals
Fat
1.1g (0.1g saturated)
Protein
6.4g
Carbohydrates
31.2g (2.7g sugars)
Fibre
4.2g
Salt
0.2g
Calories
169kcals
Fat
1.1g (0.1g saturated)
Protein
6.4g
Carbohydrates
31.2g (2.7g sugars)
Fibre
4.2g
Salt
0.2g

For 8 servings

Ingredients

  • 300g wild rice (see tip)
  • 150g frozen garden peas
  • 6 spring onions
  • 1 medium cucumber
  • Bunch fresh flat leaf parsley, leaves picked
  • Bunch fresh coriander, leaves picked
  • 2 green chillies, deseeded and finely chopped
  • 100ml green harissa paste (see know-how)
  • Grated zest and juice 1 lemon
  • 50g pea shoots to garnish

Method

  1. Bring a pan of salted water to the boil. Add the rice, reduce to a simmer and cook for about 30 minutes or until tender. Add the peas for the last 5 minutes. Drain the rice and peas and run under cold water until cool, then set aside (see make ahead).
  2. Thinly slice the spring onions and roughly chop the cucumber and herbs, then put in a large bowl. Add the chopped chillies to the bowl along with the cooled rice and peas. Toss through the green harissa, grated lemon zest and juice, then garnish with the pea shoots to serve

Mildreds: The Vegetarian Cookbook by Mildreds, Photography by Jonathan Gregson, Prop styling by Tabitha Hawkins, Published by Mitchell Beazley, £25, www.octopusbooks.co.uk.

delicious. tips

  1. 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.

  2. 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.

  3. 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.

Subscribe

Fancy getting a copy in print?

Subscribe to our magazine
Subscribe to delicious magazine today

Rate & review

Rate

Reviews

Share a tip

Or, how about...?

Save recipe icon Save recipe icon Save recipe

Pork mince recipes

Poached wontons in chilli-garlic sauce

Chef Bing Luo from London’s Shard shares his recipe for these winter-warming wontons in chilli-garlic...

Save recipe icon Save recipe icon Save recipe

Chicken breast recipes

Healthier chicken satay

A lot of the calories in satay come from the peanut butter, so we’ve replaced...

Save recipe icon Save recipe icon Save recipe

Low-fat recipes

Broccoli and anchovy pasta with lemon breadcrumbs

Crunchy lemon breadcrumbs take this quick dinner recipe from a simple budget meal to an...

Save recipe icon Save recipe icon Save recipe

Classic soup recipes

Carrot and ginger soup

A light, flavoursome carrot and ginger soup that’s ideal for batch cooking – double the...

Subscribe to our magazine

Subscribe to delicious. magazine this month for a half price subscription

Subscribe

Download our digital version

Subscribe to the digital edition of delicious. magazine

Subscribe
Subscribe to the digital edition of delicious. magazine