Chargrilled Corn & Red Rice Salad
1 ½ cups
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
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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