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Chargrilled Corn & Red Rice Salad

Chargrilled Corn & Red Rice Salad

Serves 10

500ml Sabato Porcini Broth

1 ½ cups Cascina Belvedere Red Rice

100ml Salvagno Organic Extra Virgin Olive Oil

40ml Mas Portell Merlot Vinegar

Sea salt and freshly ground black pepper

200g green beans, blanched and refreshed

2 sweetcorn cobs, chargrilled, cooled and kernels removed

1 cup Italian parsley leaves, picked

75g Pecorino Romano , shaved

 

Bring the porcini broth to the boil in a large saucepan, over a medium heat. Add the rice, cover and simmer for 40 minutes or until it is tender to the bite. Set aside to cool, once cooked.

Next prepare the dressing by combining the EVO and vinegar in a small bowl. Season generously with salt and pepper.

To serve, combine the cooled rice, beans and corn in a large serving bowl or platter. Drizzle over the dressing and scatter with parsley and pecorino shavings. Serve alongside chargrilled chicken, pan-fried fish or barbecued beef.

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Sabato


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