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250 g (8 oz/1 1/3 cups) long grain rice
250 g (8 oz) frozen chopped spinach, thawed
1 bunch spring onions, trimmed
2 tablespoons chopped fresh parsley salt and pepper
½ quantity Vinaigrette Dressing
METHOD:
Cook the rice in a saucepan of boiling salted water for 10-12 minutes until tender. Drain, rinse with fresh boiling water, then drain.
Squeeze as much water from spinach as possible, then put into a salad bowl. Reserve 2 spring onions to cut into tassels, then finely chop the rest. Add to the bowl with the spinach, parsley and seasoning. Add rice and, while still warm, stir in dressing and mix. Allow salad to cool completely, then chill before serving. Serve garnished with spring onion tassels.
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sameen anwer, lahore