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Add a photoColourful and aromatic wholegrain rice salad
Ingredients
- 2 yellow romano peppers
- 1 lemon
- 1 sprig fresh thyme
- 1 sprig fresh mint
- 1 bunch fresh basil
- 250g red camargue rice
- 10 cornichons
- 1 jar grilled artichoke hearts
- 10 green olives, pitted
- 3 tablespoons olive oil
- Sea salt
- Black pepper
Directions
- SIMMER - Bring a pan of salted water to the boil. Add the rice, return to the boil and then simmer for 20-22 minutes. The rice should be cooked but still firm.
- PREP - Meanwhile, wash, halve and deseed the peppers. Cut each half into 2 or 3 strips lengthways and dice. Slice the cornichons and the olives. Wash the herbs. Finely chop the thyme and mint. Roughly tear the basil. Drain the artichoke hearts, remove any tough outer leaves and finely slice. Squeeze the lemon juice into a bowl, add the olive oil and season with a little salt.
- ASSEMBLE - Drain the rice, rinse under running water to stop it cooking further and put it into a salad bowl. Toss in the peppers, cornichons, olives and artichokes. Drizzle the lemon dressing over and sprinkle with the aromatic herbs. Add a grinding of black pepper and serve at room temperature.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 21g | |
| Recipe makes 6 servings | |
| Calories 68 | |
| Calories from Fat 62 | 91% |
| Total Fat 6.98g | 9% |
| Saturated Fat 0.97g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 23mg | 1% |
| Potassium 34mg | 1% |
| Total Carbs 1.58g | 0% |
| Dietary Fiber 0.9g | 3% |
| Sugars 0.21g | 0% |
| Protein 0.33g | 1% |
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