SunRice

Warm Caponata & Rice Salad

I am using:

Prep time

10min

Cook time

30min

Try this warm Caponata & Rice Salad with fish for a delicious meal for 4!

SunRice Long Grain White Rice

SunRice Long Grain White Rice

Long Grain Rice is your go to grain for a versatile dish. It has long slender grains, that when cooked, remain separate. This results in a light and fluffy rice that absorbs the flavours of your cooking SunRice White Long Grain Rice is a perfect partner to a stir-fry, casserole or a stew. For something more adventurous, try a spicy jambalaya from the deep south of the United States. All rice is naturally gluten free.

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Ingredients to serve:

This recipe was originally designed for 4 people. Amended serving sizes for 1, 2, 6, and 8 people are intended to serve as general guidance only. Cooking times may need to be adjusted to suit your amended serving size.

  • 1 cup SunRice Long Grain Rice (rinsed)

  • 1½ cup Water

  • 2 Red Capsicum (chopped)

  • 2 Yellow Capsicum (chopped)

  • 2 Red Onions (sliced into 1cm-thick slices)

  • 3 clove Garlic (sliced)

  • ½ tsp Dried oregano Leaves

  • 2 tbsp Extra Virgin Olive Oil

  • 375 g Mixed Gourmet Tomatoes

  • ½ cup Kalamata Olives

  • 1 tbsp Red Wine Vinegar

  • 1 tbsp Baby Capers

  • 1 cup Flat Leaf Parsley Leaves

  • Extra Virgin Olive Oil (to serve)

Long Grain

White long grain rice is your go to grain for a versatile dish. It has long, slender grains, that when cooked, remain separate. This results in a light and fluffy rice that absorbs the flavours of your cooking. It is the perfect partner to a stir-fry, casserole or a stew.

Characteristics

Fluffy

Fluffy

Longer Grains

Longer Grains

Light

Light

Photo of Warm Caponata & Rice Salad

Method

  • Preheat oven to 200°C. Put rice and water into a saucepan, bring to the boil over high heat. Reduce heat to low, cover and simmer 12 minutes until rice has absorbed the water. Stand covered for 10 minutes. Drain well. 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.

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