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  • Steph Van de Pette

Deb's red rice salad

Serves

5/6 ​Ingredients

  • 1/2lb Camargue red rice

  • 3 carrots grated

  • 4 spring onions

  • 1/2 a fennel bulb finely sliced/chopped

  • salt & peper

  • chopped green herb of your choice

For the dressing

  • juice & zest of 2 limes

  • 2 tablespoons of rapeseed oil

  • 2 tablespoons on clear runny honey

  • 1 red chilli finely chopped (optional)

  • 1 tablespoon of red wine vinegar

Method

  1. Cook the red rice in 1/2 pint of water for 20-25 minutes

  2. Drain and cool

  3. When cool add the carrots, fennel and spring onions

  4. Mix together all the dressing ingredients and pour over rice mixture, season with salt and pepper to taste.

  5. Leave to rest for at least an hour in the fridge to enhance the flavour then sprinkle with a green herb of your choice and serve.



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