Clover Salad

• Clover leaves and blossoms
• 2 teaspoons finely chopped mint
• 75 g (

Cook the rice until tender in boiling salted water, drain and mix with oil and orange juice while still hot. Wash the clover leaves, split into leaflets and trim stalks. Stir the clover leaves and mint into the rice. Split the clover blossoms into florets and use as a garnish.