Rice Salad

Alan Coxon makes a simple yet versatile rice dish, flecked with colourful veggies
By Alan Coxon
Rice Salad
  • Rating:
  • Serves: 4
  • Cook Time: 15 minutes
  • Prep Time: 15 minutes
  • Effort: easy


  • 150 g long grain rice
  • 175 g carrots
  • 150 g green beans
  • 1-2 tbsp olive oil


1. Place the rice in a sieve and rinse under cold running water.

2. Bring a large pan of water to the boil, add the rice and bring back to boiling point.

3. Stir once, reduce the heat, cover and simmer for 10-11 minutes, or until the rice grains are tender.

4. Drain the rice in a colander and rinse under cold water - leave on one side until cool.

5. Peel the carrots and cut into small dice. Top and tail the green beans, and cut each one into three lengths.

6. Bring a small pan of water to the boil and cook the carrots and beans for 2 minutes, drain and run under cold water. This helps fix the colour of the beans.

7. Toss the rice and vegetables with olive oil and serve.

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