Recipe and photograph – Dr Joan Ransley

Place the rice in a saucepan with 1 litre water. Bring to the boil and simmer for 25 minutes.

Drain the rice and place it in a bowl.

Meanwhile grill the pepper until the skin has charred. Allow to cool a little and peel off the skin.

Cut into strips when cool and add to the rice.

Add the remaining ingredients to the rice and mix well.

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