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Rice salad with mussels, corn and lime

Full of flavour, this salad is a crowd pleaser!
  • 400grams brown rice
  • 24 (green lipped) mussels (600grams), breards removed, scrubbed if necessary
  • 3 corn cobs, cut in half crosswise, or 250grams frozen corn kernels, thawed
  • 2 tomatoes, peeled, seeded and roughly chopped
  • 1 clove garlic, finely chopped
  • 1/2 teaspoon cumin seeds, roasted and ground
  • 1/4 cup chopped red onion
  • 1/4 cup freshly squeezed lime juice
  • 1 tablespoon oil
  • freshly ground black pepper, to taste
  1. 1. Cook the rice in plenty of boiling water until al dente, about 30-40 minutes. Drain and set aside to cool.
  2. 2. Meanwhile, place the mussels in a large pot,cover and place over high heat. Shake the pan vigorously from time to time, until the mussels have opened, about 6-8 minutes. Remove from pan. Discard any mussels that have not opened.
  3. 3. Plunge the corn into boiling water and cook approx 6 minutes or until tender. Drain and when cool enough to handle, cut the kernels off the cobs with a sharp knife and transfer to a large bowl. Don't separate the kernels.
  4. 4. Add cooled rice, tomatoes, garlic, ground cumin, onion, lime juice and oil. Toss well and season with pepper.
  5. 5. Add mussels, removing top shells if desired, and toss carefully. Cover and refrigerate for 1 hour before serving.
Tip: keep the corn in big pieces as they come off the cob. This makes the salad look so much more interesting. *From Heart Foundation's Real Food*