Ruby red rice salad

Name: Ruby red rice salad
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 8
Ingredients: 500 g pack Love Life Red Camargue & Wild Rice, rinsed; 400 g pack Cooks' Ingredients Tender Rhubarb, washed and trimmed; 1 essential Waitrose red onion; 120 ml vinaigrette or French dressing, chilled; 140 g pack red chicory, trimmed and finely sliced; 25 g pack flat leaf parsley, leaves only, roughly chopped; 25 g pack basil, trimmed and roughly chopped

Camargue rice with a rhubarb, red onion, chicory and herb dressing.

0 out of 5 stars(0) Rate this recipe

Serves8
CourseMain meal
Prepare10 mins
Cook25 mins
Total time35 mins
Pluscooling time

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.

Ingredients

500g pack Love Life Red Camargue & Wild Rice, rinsed
1/2 x 400g pack Cooks' Ingredients Tender Rhubarb, washed and trimmed
1 essential Waitrose red onion
120ml 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

Method

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.
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.
Drain the rice thoroughly and add to the bowl, mixing well. Allow to cool to room temperature.
Just before serving, add the chicory, parsley and basil. Stir through to combine all the flavours and season.