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.