Janelle Bloom’s Warm Caponata And Rice Salad

November 19, 2014
rice, salad, side salad, rice recipes, easy dinner, dinner recipes

The perfect summer side – as tasty as it is filling!

Preparation time 15 mins

Cooking time  25 mins

Serves  4-6 as a side


1 cup SunRice long grain rice, rinsed

1 1/2 cups water

2 red capsicum, chopped

2 yellow capsicum, chopped

2 red onions, sliced into 1cm-thick slices

3 garlic cloves, sliced

2 tbsp extra virgin olive oil

1/2 tsp dried oregano leaves

375g mixed gourmet tomatoes

1/2 cup Kalamata olives

1 tbsp red wine vinegar

1 tbsp baby capers

1 cup flat leaf parsley leaves

Extra virgin olive oil to serve


  1. Preheat oven to 200°C. Put the rice and water in a medium saucepan. Bring to the boil. Reduce heat to low, cover and simmer for 12-15 minutes until small craters in surface of the rice. Remove from heat and stand covered for 10 minutes. Transfer to a large bowl, set aside to cool.
  2. Meanwhile, put the capsicum, onions and garlic onto a large baking tray. Drizzle with oil. Sprinkle with oregano. Season.  Roast for 15 minutes until just tender. Add tomatoes, olives and vinegar. Roast for a further 10 minutes until just warmed through.
  3. Add the rice, capers and parsley to the warm vegetables. Season, toss to combine. Drizzle with extra virgin olive oil. Serve warm or at room temperature.

Tip: Great served with barbecue prawns, chicken, lamb or beef.

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