Black Venus Rice Salad with Balsamic Semi-Dried Tomatoes and Feta
This refreshing summer salad is packed full of flavour. Venus rice adds a nutty al dente bite and the Baslamic Tomatoes provide a lovely acidity. The addition of mint and feta give this recipe a light and fresh taste. Ideal for working from home lunches or as a starter.
200g Black Venus Rice
100g Semi Dried Balsamic Tomatoes, some cut some left whole
1 vegetable stock cube (optional)
1 large White Onion
4 Spring Onions
250g Feta, crumbled
½ bunch of Mint, leaves picked
½ bunch of Basil, leaves picked
Zest and juice or 1 lemon
- Peel and slice the onions and add to a large heavy bottomed pan with 2 tbsp of oil. Cook on a medium heat until golden.
- Rinse the rice in a sieve and add to the pan, fry for 2 minutes before adding 400ml of water and a stock cube if desired. Bring to the boil, cover and reduce to a low heat. It will take 30 minutes to cook. Meanwhile, slice the spring onions, mint and basil.
- Drain excess liquid from the rice when cooked and allow the rice to cool. Mix the cooled rice, crumbled feta, spring onions, most of the chopped herbs and the chopped tomatoes in a bowl and toss with Olive oil and Balsamic Vinegar. Put in a salad bowl and top with the whole tomatoes and remaining herbs and serve.
Included in this Recipe
Venus Black Rice
A firm textured rice with a deep burgundy hue once opened.
Balsamic Semi-Dried Tomatoes
These sweet Balsamic Semi-Dried Tomatoes are ideal for sharing platters and canapes. They are full of flavour and a colourful addition to any dish.
Early Harvest Arbequina Extra Virgin Olive Oil
Single varietal, stone crushed, cold extracted, Extra Virgin Olive Oil made from the first Arbequina olives of the season.