Red Rice and Chicken Salad

Name: Red Rice and Chicken Salad
Yield: Serves 4
Ingredients: 1 yellow capsicum (pepper); 225 g (8 oz/1 cup) Camargue red rice; 1 red capsicum (pepper); 1 red onion, cut into slivers; 80 ml (2½ fl oz/⅓ cup) olive oil; 2 zucchini (courgettes), diced; 20 g (¾ oz) butter; 2 tablespoons lemon juice; 1 boneless chicken breast, with skin; 1 garlic clove, crushed; 2 tablespoons chopped parsley; 2 tablespoons chopped basil

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Cook's Book of Everything

By Lulu Grimes

Published 2009

About

Ingredients

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

Main course
Side dish
Starter
Gluten-free

Method

Put the rice in a saucepan with plenty of boiling water and cook for 30 minutes, or until tender. Drain well, then cool.
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