Rice Salad for a BBQ

It was my husbands company BBQ at the weekend, which was hosted by his partner and wife. They took care of everything and did an absolutely fantastic job! The food was amazing, the sun shone all day and everyone had a great time. As for us – since we weren't hosting this year all I was asked to bring was a rice salad to go with the main course. I thought it rude not to share so here it is, my Rice Salad for a BBQ – light, summery and a great accompaniment to grilled meats (and also makes a lovely lunch alternative).

{Serves 10-12 as a side}

340g Basmati Rice, rinsed

115g Black Jasmine Rice or Wild Rice, rinsed {optional}

Large tin of Chickpeas

250g Frozen peas (or fresh if you can)

Bunch of Spring (Green) onions – roughly 4 fat ones, thinly sliced

150g Feta, crumbled

Zest of 2 Lemons, and juice of 1 1/2

Good handful of fresh Italian Parsley, chopped

3 tbsp Extra Virgin Olive oil, plus a little extra for drizzling over the rice

Salt & Pepper

Cook the basmati rice in a large pan of boiling water with a little salt until tender (Check your packet instructions and if you prefer cook the rice according to their directions – my method is simply to cook the rice in a large pan with lots of boiling water for 10 minutes, then I taste it and if necessary cook for another couple of minutes. Perhaps not the best instructions for cooking rice, but it works for me!). Once ready, drain then put onto a large baking sheet. Drizzle over a little oil, gently toss the rice with the oil then leave to cool. Cook the black jasmine rice or wild rice if using and do the same once cooked as with the white basmati rice.

Cook the peas for roughly 3-4 minutes in boiling water then rinse under cold water to cool them down and stop them from cooking.

Drain and rinse the chickpeas then put into a large mixing bowl. Add both of the rices, the peas, spring onions, feta, lemon zest, and parsley. Season with a good pinch of salt and pepper then squeeze over the lemon juice and the olive oil. Toss the rice salad well (using a large fork – ideally – a spoon can make it clump together rather than fluffing it up) until everything is well mixed then taste to check the seasoning. Transfer into a serving bowl and voila! Rice salad is served!

*If you like you could also add some freshly chopped mint to this salad and for a little kick, a red chilli, de-seeded and finely chopped.

*One Year Ago - Steamed Crab with a Trio of Dipping Sauces 
**Two Years Ago - Vanilla Clouds and Lemon Drops