Save to your scrapbook

    Pan-tossed Red Rice Salad with Courgettes

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


    Pan-tossed Red Rice Salad with Courgettes

    This hot salad, bursting with summery Mediterranean flavours, makes a lovely warming supper for two on a chilly March evening. Serve on its own or with chicken, meat, fish, goat's or blue cheese.

    • Vegetarian


    • 125g Merchant Gourmet The Original Camargue Red Rice
    • 6 Waitrose Sun-dried Tomatoes in Oil, drained and chopped, 1 tbsp oil reserved
    • 50g pine kernels
    • Finely grated zest of 1 unwaxed lemon
    • 1 tbsp capers, drained
    • 1 medium courgette, coarsely grated
    • 2 tbsp Waitrose Perfectly Balanced Oil Free French Fresh Dressing
    • ½ pack fresh flat-leaf parsley, coarsely chopped


    1. Cook the rice according to the pack instructions, drain and set aside.
    2. Heat a deep frying pan over a high heat, then add the reserved tomato oil, tomatoes, pine kernels, lemon zest and capers and fry for 1-2 minutes, or until hot and just beginning to turn golden.
    3. Add the courgette and stir-fry for a further minute. Add the rice and continue to stir-fry for 1-2 minutes, or until heated through.
    4. Stir in the dressing and parsley and season to taste. Serve hot with crumbled Roquefort, lemon wedges and crusty white bread, or pan-fried lamb leg steaks.

    Your recipe note

    Edit your recipe note

    Cook's tips

    Note: Red rice was first discovered in the wetlands of the Camargue region of southern France. Firm textured, it has a distinctive nutty aroma and flavour. For more recipes using red rice, visit www.merchant-gourmet.com.


    Average user rating

    5 stars