Want to get your products accredited with our trademarks? Find out more

Follow us

What are you looking for?

What are you looking for?

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

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

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.

Lettuce Keep You in the Loop

Illustration of vegetable

We are a collective of determined people, connected by our shared belief in a better future for every life on earth. Keep up with our work and sign up to our newsletters...

By submitting your details, you are agreeing for us to send you emails about the Vegetarian Society’s and/or Cookery School's work, as well as how you can get involved and support us through fundraising and campaigning. We will never share your details with anyone else, and you can unsubscribe from these emails at any time. See the full Privacy Policy with information about how we store and use your personal data.

Follow us on social