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Chargrilled Corn & Red Rice Salad

Chargrilled Corn & Red Rice Salad

Chargrilled Corn & Red Rice Salad

Serves 10

500ml Sabato porcini broth    
1½ cups red rice 
100ml Salvagno extra virgin olive oil (EVO)    
40ml Forvm 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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