Salada de arroz vermelho da Camargue com feta e pinhões

Ingredientes

• 150 g (look out for Merchant Gourmet and Gallo) Camargue red rice
• 1 tbsp red wine vinegar
• 2 tbsp extra-virgin olive oil
• 50 g feta cheese cut into cubes
• 1 tbsp pine nuts toasted
• 2 carrots peeled and shredded
• 1/2 small red onion cut into half moons
• 20 g flat-leaf parsley finely chopped

Modo de preparo

1. 1

   Boil the rice until al dente, drain and rinse in cold water.

2. 2

   Tip into a bowl and toss with the vinegar, oil and seasoning.

3. 3

   Add the remaining ingredients, toss again and spoon into bowls.