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Red Rice Salad

Red Rice Salad

Recipe by Julie Le Clerc

Red Rice Salad

1¼ cups red rice
Romulo extra virgin olive oil
6 zucchini, trimmed and cut into chunks
Sea salt and freshly ground black pepper
280g jar Sabato olive bruschetta
1/4 cup Pons vermouth vinegar
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 alongside harissa & orange glazed ham or roast beef eye fillet .


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