Ingredients
-
1 cup basmati Brown rice
-
3-4 branches Mint
-
1/5 pack Vegan feta cheese
-
3 tablespoons Non-dairy Parmesan-like cheese
-
To taste Salt and pepper
-
1 teaspoon Lemon zest
-
1 can Sweet peas
-
2 tablespoons Olive oil
Directions
This salad is ridiculously easy to prepare and it tastes so good! The nuttiness of brown basmati rice meets the freshness of mint and the sweetness of peas. And it works: it’s sooo delicious!
All you have to do is to cook your rice and toss in all the ingredients. Enjoy it at room temperature or cold. It keeps for 3-4 days refrigerated in a closed container.
Steps
|
1
Done
20 minutes
|
Cook the riceCook the rice in a rice cooker or boil it in a pot of water for 15-30 minutes, until soft. Ween ready, take off the heat and transfer to a wide plate or a baking tray to cool down. |
|
2
Done
5 minutes
|
Mix in the herbs and cheeseTransfer the rice to a salad bowl. Drain the peas from their water, and add them to the bowl. Chop the fresh mint, and roughly dice the feta cheese. Transfer the feta to the mixer and give it a couple of spins to crumble it up. Add everything to the salad bowl and mix. Season with salt, pepper, olive oil, grated vegan Parmesan-like cheese and lemon zest. |
|
3
Done
|
ServeMix your rice salad and serve. Enjoy! |
