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Golden rice salad by Nikki Legon

Golden rice salad by Nikki Legon

Golden rice salad...



shutterstock 92454031
1 onion

Olive oil

300g long grain rice

15mg mustard seeds

525ml vegetable or chicken stock

2 red and green peppers, seeded and cut into chunks

2 carrots, peeled, chopped and blanched for 4 minutes

3 courgettes, chopped

3 branches of broccoli cut into florets and blanched for 2 minutes

250g peas

Tin of sweetcorn kernels

Chopped chives to decorate



Finely slice the onion.

Heat 2 tbsp of oil in a saucepan and fry the onion over a gentle heat for 5 minutes.

Add the rice and mustard seeds.

Cook for 2 minutes, stirring all the time then add the stock and a little salt.

Bring to the boil then lower the heat and cover.

Simmer for 25 minutes until tender.

Place the peppers, carrots, courgettes and broccoli into a baking tray, sprinkle with oil and season with salt and pepper.

Roast for 15 to 20 minutes, stirring halfway through the cooking time.

Add the sweetcorn and peas for the last 5 minutes to heat through.

Once cooked, add to the rice, cover and keep  warm.

Sprinkle with chives before serving.