Janelle Bloom’s Warm Caponata And Rice Salad
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
- 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.
- 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.
- 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.