Waitrose and Partners
Ruby red rice salad

Ruby red rice salad

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

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  • 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.


  • 500g pack Love Life Red Camargue & Wild Rice, rinsed
  • ½ 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


  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 when made using specific products in recipe


1,347kJ/ 320kcals



Saturated Fat












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