Pan Tossed Red Rice Salad with Courgettes and Blue Cheese

 

Serves 2

Vegetarian

Preparation Time:  10 minutes

Cooking Time:  40 minutes

 

This is a Guest Recipe courtesy of Waitrose.    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.

 

This is a side dish that can be served with hot crusty bread, lamb leg steaks or any

number of dishes will complement this recipe.

 

 

Ingredients

 

• 125g Red Rice

• 6 Sun-dried tomatoes in oil, drained and chopped, reserving a little oil (you could use Sunblush tomatoes in the chilled section) or make your own Moonblush Tomatoes

• 50g pine kernels

• Finely grated zest of 1 unwaxed lemon

• 1 tablespoon capers, drained

• 1 medium courgette, coarsely grated

• 2 tablespoons of olive oil

• 1 tablespoon of red wine vinegar

• 1 teaspoon Dijon mustard

• Mixed dried herbs and seasoning

• Small handful of flat leaf Parsley, chopped

• 125g Blue cheese  - Roquefort, Stilton, Dolcelatte - whatever your preference.

 

 

Method

 

1. To make the dressing, combine the 2 tablespoons of olive oil, red wine vinegar, Dijon mustard, dried herbs and seasoning in a small bowl and whisk - or you can put it into a jam jar, put the lid on and shake vigorously.   If you prefer to have a little sweetening to balance the acidity of the dressing, you can add a little runny honey or a pinch of sugar to taste.
    

2. Cook the rice according to manufacturer's instructions, drain and set aside.
    

3. 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.
    

4. Add the grated courgette and stir-fry for a further minute.
    

5. Add the rice and continue to stir-fry for 1-2 minutes, or until heated through.
    

6. Stir in the dressing and parsley and season, if necessary to taste.
    

7. Serve hot with crumbled blue cheese - Roquefort, Stilton, Dolcelatte - whatever your preference.