Warm Caponata & Rice Salad
Easy
< 30 Minutes
Serves 4
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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Warm Caponata & Rice Salad
Easy
< 30 Minutes
Serves 4
Ingredients
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.