Red Rice and Chicken Salad

Preparation info
  • Serves


    • Difficulty


Appears in
The Cook's Book of Everything

By Lulu Grimes

Published 2009

  • About


  • 225 g (8 oz/1 cup) Camargue red rice
  • 1


  1. Put the rice in a saucepan with plenty of boiling water and cook for 30 minutes, or until tender. Drain well, then cool.
  2. Cut the capsicums in half lengthways. Remove the seeds and membrane, then cut into large, flattish pieces. Grill (broil) or hold over a gas flame until the skin blackens and blisters. Place on a cutting board, cover with a te