Janelle Bloom and SunRice have teamed up to prepare heavenly culinary creations for the entertaining season.


  • 1 cup SunRice long grain rice, rinsed

  • 1 1/2 cups water

  • 2 red capsicum, chopped

  • 2 yellow capsicum, chopped

  • 2 red onions, sliced into 1cm-thick slices

  • 3 garlic cloves, sliced

  • 2 tbs extra virgin olive oil

  • 1/2 tsp dried oregano leaves

  • 375g mixed gourmet tomatoes

  • 1/2 cup Kalamata olives

  • 1 tbs red wine vinegar

  • 1 tbs baby capers

  • 1 cup flat leaf parsley leaves

  • Extra virgin olive oil to serve


  • 1.

    Preheat oven to 200C. Put the rice and water in a medium saucepan. Bring to the boil. Reduce heat to low, cover and simmer for 12-15 minutes until small craters in surface of the rice. Remove from heat and stand covered for 10 minutes. Transfer to a large bowl, set aside to cool.

  • 2.

    Meanwhile, put the capsicum, onions and garlic onto a large baking tray. Drizzle with oil. Sprinkle with oregano. Season. Roast for 15 minutes until just tender. Add tomatoes, olives and vinegar. Roast for a further 10 minutes until just warmed through.

  • 3.

    Add the rice, capers and parsley to the warm vegetables. Season, toss to combine. Drizzle with extra virgin olive oil. Serve warm or at room temperature.

  • Tip:

  • 1.

    Great served with barbecue prawns, chicken, lamb or beef

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 381kj
  • Fat Total 15g
  • Saturated Fat 2g
  • Protein 6g
  • Carbohydrate 55g
  • Sugar 10g
  • Sodium 146mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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