300g/10 ½ oz 1 ¾ cups mixed rice
Made up of brown basmati, red camargue and wild rice, rinsed
2 courgette/zucchini, trimmed and roughly chopped
400g/14oz asparagus spears, trimmed
A drizzle of olive oil
400g/14oz can butt/Lima beans,trimmed
1 handful of flatleaf parsley leaves, finely chopped
Sea salt and freshly ground black pepper
For The Dressing
6tbsp olive oil
2tbsp raspberry or red wine vinegar
1 handful of dill leaves,finely chopped
1 red chilli, deseeded and finely chopped
1. Put the rice in a pan, add twice as much water and a pinch of salt and bring to the boil. Turn the heat down and simmer with the lid on for about 20-30 minuets, or until tender. Drain well and leave to one side.
2. While the rice is cooking, make the dressing. Whisk together the oil and vinegar and season well with salt and pepper. Add the dill and chilli and mix well. Taste and season some more if needed. Drizzle the dressing over the rice and mix together.
3. Heat a griddle pan to hot. Toss the courgette/ zucchini and asparagus in the oil and season with salt and pepper. Add a few at a time so as not to overcrowd the pan and cook for a few minuets until the underside is charred, then turn on the other side until done. Roughly chop the asparagus and add to the rice along with the courgette/zucchini and butter/Lima beans. Give it a stir, then add the parsley and stir once so everything is well blended.