Emprimir
Correo Electrónico
Add a photoRaciónes: 4
Ingredientes
- 275 ml camargue red rice
- 200 gm feta cheese
- 1 tsp salt
- 570 ml boiling water
- 2 x shallots peeled and finely minced
- 50 gm fresh rocket leaves finely shredded
- 3 x spring onions trimmed and finely minced including the green ends
- 1 x salt and freshly milled black pepper
- 1 sm dove garlic crushed
- 1/2 x level tsp. salt
- 1 x level tsp. grain mustard
- 1 Tbsp. balsamic vinegar
- 2 Tbsp. extra virgin extra virgin olive oil
- 1 x salt and freshly milled black pepper
Direcciones
- 25.5Cm frying pan with a lid.
- Put the rice in the frying pan with the tsp. of salt then pour in the boiling water bring it back up to simmering point then put a lid on and let it cook very gently for 40 min.
- Dont remove the lid just turn the heat off and leave it for another 15 min to finish off:
- Make the dressing by crushing the garlic and salt in a pestle and mortar then when it becomes a puree add in the mustard and work which in followed by the vinegar and some freshly milled black pepper.
- Add in the oil and using a small whisk whisk everything thoroughly to combine it. Transfer the hot rice to a serving dish pour the dressing over and mix thoroughly.
- Taste to check the seasoning and leave aside till cool.
- Add in the shallots the rocket and the spring onions.
- Just before serving crumble the Feta cheese all over.
- This is a lovely salad far outdoor eating on a hot sunny summers day.
- Serves 4
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 217g | |
| Recipe makes 4 servings | |
| Calories 199 | |
| Calories from Fat 154 | 77% |
| Total Fat 17.46g | 22% |
| Saturated Fat 8.41g | 34% |
| Trans Fat 0.0g | |
| Cholesterol 45mg | 15% |
| Sodium 1453mg | 61% |
| Potassium 67mg | 2% |
| Total Carbs 3.59g | 1% |
| Dietary Fiber 0.3g | 1% |
| Sugars 2.91g | 2% |
| Protein 7.38g | 12% |
