Greek inspired rice dish, great to take to BBQs
Wash rice and place in a saucepan with the stock. Cover with a lid and cook on medium heat for 10 minutes or until liquid is absorbed, stirring occasionally.
Transfer the rice to a large, shallow dish and allow to cool.
Place dressings, pesto and chilli sauce in a jar. Top with a lid and shake to incorporate together.
Add capsium, fetta and dressing to the rice mixing and combine with a fork.
Nutritional analysis per serving (16 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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