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Ruby red rice salad
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500g pack Love life Red Camargue & Wild Rice, rinsed
½ x 400g pack Cooks’ Ingredients rhubarb, washed and trimmed
1 essential Waitrose red onion
120ml Waitrose Vinaigrette or French Dressing, chilled
140g pack red chicory, trimmed and finely sliced
25g pack flat leaf parsley, leaves only, roughly chopped
25g pack basil, trimmed and roughly chopped
1. Put the rice into a large pan with 2 litres of cold water. Bring to the boil over a high heat and simmer for 25 minutes, until tender.
2. Meanwhile, finely slice the rhubarb, and halve and slice the onion as thinly as possible. Place into a large bowl with the dressing. Season and mix well.
3. Drain the rice thoroughly and add to the bowl, mixing well. Allow to cool to room temperature.
4. Just before serving, add the chicory, parsley and basil. Stir through to combine all the flavours and season.
Typical values per serving: