Clover Salad

Ingredients

  • Clover leaves and blossoms
  • 2 teaspoons finely chopped mint
  • 75 g (3 oz) rice
  • 2 tablespoons olive oil
  • 2 tablespoons freshly squeezed orange juice

Method

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.

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