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Ruby red rice salad

Ruby red rice salad

By Hannah Van Niekerk
10’ Prep time
25’ Cook time
35’ Total time
320 Calories
8 Serving

Summary

Camargue rice with a rhubarb, red onion, chicory and herb dressing.
Hannah Van Niekerk 0 Followers

Step by Step

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Step 1

Put the rice into a large pan with 2 litres of cold water. Bring to the boil over a high heat and simmer for 25 minutes, until tender.
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Step 2

Meanwhile, finely slice the rhubarb, and halve and slice the onion as thinly as possible. Place into a large bowl with the dressing. Season and mix well.
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Step 3

Drain the rice thoroughly and add to the bowl, mixing well. Allow to cool to room temperature.
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Step 4

Just before serving, add the chicory, parsley and basil. Stir through to combine all the flavours and season.

Ingredient

  • Flat leaf parsley
    Flat leaf parsley
    25 grams
  • Basil
    Basil
    25 grams
  • Red chicory
    Red chicory
    140 grams
  • Love life red camargue & wild rice
    Love life red camargue & wild rice
    500 grams
  • Essential waitrose red onion
    Essential waitrose red onion
    1
  • Cooks' ingredients tender rhubarb
    Cooks' ingredients tender rhubarb
    400 grams
  • Vinaigrette
    Vinaigrette
    120 mls

Nutrition Facts

View nutrition facts
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