Mint and Parsley Salad with Rice Recipe

Name: Mint and Parsley Salad with Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup basmati rice; Salt; 2 cups loosely packed chopped flat-leaf parsley; 5 sprigs mint, chopped; 7 scallions, thinly sliced; Juice of 1 to 1 1/2 lemons; 5 tablespoons extra virgin olive oil; Black pepper; 5 ripe and firm tomatoes, finely diced; 1 Little Gem (baby romaine) lettuce (optional)

Servings: persons

1 cup basmati rice
Salt
2 cups loosely packed chopped flat-leaf parsley
5 sprigs mint, chopped
7 scallions, thinly sliced
Juice of 1 to 1 1/2 lemons
5 tablespoons extra virgin olive oil
Black pepper
5 ripe and firm tomatoes, finely diced
1 Little Gem (baby romaine) lettuce (optional)

1
Wash and rinse the basmati rice.
2
Cook the rice in plenty of boiling salted water for about 10 to 20 minutes.
3
(Some brands that claim not to be parboiled or precooked now take as little as 8 to 10 minutes, so read the information on the package and watch the rice carefully so it does not overcook.)
4
When it is just tender, drain quickly and leave to cool.
5
Just before serving, mix the rice with the parsley, mint, and scallions.
6
Dress with a mixture of lemon juice, olive oil, salt, and pepper and mix well.
7
Serve on a flat plate, topped with the diced tomato lightly seasoned with salt.
8
Garnish, if you like, with a ring of lettuce leaves stuck around the edges of the salad.

402

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 cup basmati rice, Salt, 2 cups loosely packed chopped flat-leaf parsley, 5 sprigs mint, chopped, and more.

Yes, Mint and Parsley Salad with Rice falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Mint and Parsley Salad with Rice

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