Melissa Hemsley's Big Rice Salad



150g Biona Himalayan Basmati White Rice
 1 large handful of frozen edamame, peas or sweetcorn
 1x 400g tin of Biona Chickpeas, drained and rinsed
 1 large handful of Biona Olives, roughly chopped
 1 large handful of Biona Sundried Soft Tomatoes in oil, roughly chopped
 2 large handfuls of fresh herbs, roughly chopped
 6 tbsp olive oil from the sun dried tomatoes
 6 tbsp Biona Red Wine Vinegar / Biona Apple Cider Vinegar / Biona Lemon Juice
 Sea salt and pepper


1. Rinse the rice until the water runs clear then cook in 165ml water with a lid on over a medium-low heat for 10 minutes until the water is absorbed then turn off the heat.

2. Add the frozen edamame, put the lid back on and set aside to steam for 5 minutes then fluff with a fork.
 3. Mix all of the dressing ingredients in a large bowl. Add the rice, edamame, and all of the remaining ingredients. Season to taste and serve.


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