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Eating veggie » Recipes » Red Rice and Roasted Red Pepper Salad

Red Rice and Roasted Red Pepper Salad

Preparation 10 mins, Cooking 1 hr

Serves 6

Egg-Free, Dairy-Free, Gluten-Free, Low Fat, Vegan, Wheat-Free

Preparation Notes

You can use pre-roasted peppers to speed up this recipe by 30 minutes.


Ingredients

  • 150g Camargue red rice
  • 2 tbsp extra virgin olive oil
  • 1 small orange, cut into segments
  • 1 small orange, juice only
  • 100g mangetout, thinly sliced
  • 2 spring onions, chopped
  • ½ small cucumber, diced
  • 1 tbsp flat parsley, finely chopped
  • 1 tbsp mint, finely chopped
  • ½ cos lettuce, shredded

For the garnish

  • Mint, a few sprigs

Method

  1. Preheat oven to 200°C / 180°C Fan Oven / gas mark 6.
  2. Rinse rice and cook in boiling water for 25-30 minutes until tender.
  3. Mix the olive oil and orange juice in a bowl. Season to taste.
  4. Drain the rice and stir in the dressing while still warm.
  5. Roast the pepper for 30 minutes until charred. Place in a bowl covered with cling-film. When cool pull off the skin, deseed and slice into strips.
  6. Arrange the lettuce on a platter.
  7. Mix the other vegetables, orange segments and herbs into the rice and spoon onto the lettuce.
  8. Arrange the roast pepper on top and garnish with sprigs of mint.

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