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1. Boil the rice until al dente, drain and rinse in cold water. Tip into a bowl and toss with the vinegar, oil and seasoning.
2. Add the remaining ingredients, toss again and spoon into bowls.

Per serving

483 kcalories, protein 11.2g, carbohydrate 66.2g, fat 21.1 g, saturated fat 5.1g, fibre 3g, salt 0.74 g

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  20 May 2009

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Ingredients

• 150g Camargue red rice (look out for Merchant Gourmet and Gallo)
• 1 tbsp red wine vinegar
• 2 tbsp extra-virgin olive oil
• 50g feta cheese , cut into cubes
• 1 tbsp pine nuts , toasted
• 2 carrots , peeled and shredded
• ½ small red onion , cut into half moons
• 20g flat-leaf parsley , finely chopped

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Difficulty and servings

Serves 2

Preparation and cooking times

Ready in 20 minutes

Vegetarian, Gluten-free

Ingredients

• 150g Camargue red rice (look out for Merchant Gourmet and Gallo)
• 1 tbsp red wine vinegar
• 2 tbsp extra-virgin olive oil
• 50g feta cheese , cut into cubes
• 1 tbsp pine nuts , toasted
• 2 carrots , peeled and shredded
• ½ small red onion , cut into half moons
• 20g flat-leaf parsley , finely chopped

Per serving

483 kcalories, protein 11.2g, carbohydrate 66.2g, fat 21.1 g, saturated fat 5.1g, fibre 3g, salt 0.74 g

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