Meals and Courses

Mediterranean Rice Salad

prep 10 mins cook 5 mins
  • 75 g (3 oz) broccoli, finely chopped
  • 75 g (3 oz) courgettes, finely chopped
  • 75 g (3 oz) mixed red and yellow peppers, finely chopped
  • 25 g (1 oz) spring onions, finely chopped
  • 40 g (1½ oz) mushrooms, finely sliced
  • 2 tablespoons water
  • 2 tablespoons pesto
  • 50 g (2 oz) cooked brown rice
  • 50 g (2 oz) cooked wild rice
  • salt and pepper

Heat a large frying pan or wok, add the vegetables and the measured water and cook over a high heat for 3—5 minutes, until the vegetables have softened. Remove from the heat and allow to cool.

Mix the cooled vegetables with the pesto and cooked rice, season well and stir to combine. Cover and chill until required. Serve topped with a few Parmesan shavings and some basil leaves, if liked.

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