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

Red Rice and Roasted Red Pepper Salad

Prep time 10 mins, cook time 1 hr

Serves 6

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

Preparation Notes

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


  • 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


  1. Preheat oven to 200°C/ gas mark 6. Rinse rice and cook in boiling water for 25-30 minutes until tender.
  2. Mix the olive oil and orange juice in a bowl. Season to taste.
  3. Drain the rice and stir in the dressing while still warm.
  4. 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.
  5. Arrange the lettuce on a platter.
  6. Mix the other vegetables, orange segments and herbs into the rice and spoon onto the lettuce.
  7. Arrange the roast pepper on top and garnish with sprigs of mint.

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