Mediterranean Rice Salad Recipe

Ingredients :

Serves 4

• 250g / 9oz Camargue red rice

• 2 sun-dried tomatoes, finely chopped

• 2 garlic cloves, peeled and finely chopped

• 4 tbsp oil from a jar of sun-dried tomatoes

• 2 tsp balsamic vinegar

• 2 tsp red wine vinegar

• salt and freshly ground black pepper

• 1 red onion, peeled and thinly sliced

• 1 yellow pepper, quartered and deseeded

• 1 red pepper, quartered and deseeded

• ½ cucumber, peeled and diced

• 6 ripe plum tomatoes, cut into wedges

• 1 fennel bulb, halved and thinly sliced

• fresh basil leaves, to garnish

Method :

1. Cook the rice in a saucepan of lightly salted boiling water for 35-40 minutes, or until tender. Drain well and reserve.

2. Whisk the sun-dried tomatoes, garlic, oil and vinegars together in a small bowl or jug. Season to taste with salt and pepper. Put the red onion in a large bowl, pour over the dressing and leave to allow the flavors to develop.

3. Put the peppers, skin-side up, on a grill rack and cook under a preheated hot grill for 5-6 minutes, or until blackened and charred. Remove and place in a plastic bag. When cool enough to handle, peel off the skins and slice the peppers.

4. Add the peppers, cucumber, tomatoes, fennel and rice to the onions. Mix gently together to coat in the dressing. Cover and chill in the refrigerator for 30 minutes to allow the flavors to mingle.

5. Remove the salad from the refrigerator and leave to stand at room temperature for 20 minutes. Garnish with fresh basil leaves and serve.

Nutritional Facts per 100g :

energy 48kcals/202kj

protein 1g

carbohydrate 9g

fat 1g

fiber trace

sugar trace

sodium trace

√  cow's milk-free  √  egg-free  √  gluten-free  √  wheat-free   √  nut-free  √  vegetarian

√  seafood-free