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
Cook the red rice in 1/2 pint of water for 20-25 minutes
Drain and cool
When cool add the carrots, fennel and spring onions
Mix together all the dressing ingredients and pour over rice mixture, season with salt and pepper to taste.
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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