CookEat Recipe
Courgette and Tomato Rice Salad with Capers
Chilled brown rice, courgette, tomato and fennel are dressed with capers and oregano vinaigrette and arranged over rocket.
Method
Steps
Step 1
Weigh rice dry and cook in 1200 ml boiling water for its package time, usually 25–40 minutes. Drain, spread in a shallow container and refrigerate promptly, loosely covered, to 4°C or below; allow about 45–60 minutes.
Step 2
Wash and dry vegetables and rocket. Thinly slice courgette and fennel, dice tomato, rinse and drain capers and reserve a few fennel slices. Whisk all olive oil and vinegar with dried oregano.
Step 3
Toss chilled rice, vegetables and capers with dressing and arrange over rocket. Top with reserved fennel and serve four portions; keep refrigerated until serving.
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