Red rice salad
1 ¼ cups
6 zucchini, trimmed and cut into chunks
Sea salt and freshly ground black pepper
¼ cup fresh Italian parsley, chopped
Cook the rice in plenty of boiling water for 30 minutes or until tender to the bite. Drain well and set aside to cool.
At the same time, heat a frying pan with a little oil. Add the zucchini (in 2-3 batches, if necessary) and cook, tossing regularly and adding a little more oil as needed, to brown all over. Set aside to cool.
Combine the rice and zucchini in a large bowl, season with salt and pepper. Add the olive bruschetta and vinegar; season with salt and pepper and toss well to combine. Arrange on a serving platter, scatter with parsley and serve at room temperature. Try serving alongsideor .
Recipe by Julie Le Clerc
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