Janelle Bloom and SunRice have teamed up to prepare heavenly culinary creations for the entertaining season.
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.
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.
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.
Great served with barbecue prawns, chicken, lamb or beef
Nutritional analysis per serving (4 servings)
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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