Vegetable rice salad


    This colourful, Italian-style rice salad is a great summertime dish that uses fresh courgettes, carrots and peppers. Replace rice with couscous, farro or barely, if you prefer.

    12 people made this

    Serves: 4 

    • 350g white rice
    • 2 tablespoons extra virgin olive oil, divided
    • 1 teaspoon herb-seasoned sea salt (see tip)
    • 1 tablespoon capers
    • 1 sprig fresh parsley
    • strips of lemon zest from 1/2 lemon
    • 3 medium courgettes, peeled and grated
    • 2 medium carrots, peeled and grated
    • 1/2 yellow pepper, cubed
    • 1/2 red pepper, cubed
    • salt, to taste
    • juice of 1 lemon

    Prep:10min  ›  Cook:18min  ›  Ready in:28min 

    1. Place the rice in a saucepan with 700ml of water. Cover and cook on low heat for 15-18 minutes or until the rice absorbs all the water.
    2. Once the rice is ready, pour in enough cold water to cover the cooked rice. Stir and drain well; transfer into a bowl. Stir in 1 tablespoon of extra virgin oil and season to taste with herb salt; set aside.
    3. Chop and mix capers, parsley leaves and lemon zest. Add to rice. Stir in courgettes, carrots, yellow and red pepper. Season to taste with remaining tablespoon of olive oil, regular salt and lemon juice.

    Homemade herb salt

    If you do not have herb-seasoned salt, use a blender or food processor to grind 1 pinch of coarse sea salt with 3-4 leaves of herbs such as basil, sage, mint, thyme or rosemary.

    See it on my blog

    La Cucina di Nadia

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