1 ½ cups Italian black rice (available from Sabato, Farro Fresh or in the rice section of good supermarkets)
¼ cup olive oil
4 garlic cloves, finely diced
1 large red onion, cut into fine rings
2 large red capsicums, core removed and thinly sliced
½ teaspoon good quality hot smoked paprika
½ teaspoon dried thyme
2 tablespoon apple cider vinegar (could also use red wine vinegar)
½ teaspoon sea salt
2 medium zucchini, diced
¾ cup roughly chopped raw walnuts
large handful fresh parsley, roughly chopped
large handful fresh mint, roughly chopped
100 grams feta (both goat and cow milk feta will work) roughly crumbled
cracked black pepper, to season
Rinse the rice well under running cold water in a sieve. Drain and add to a medium saucepan along with 2 3/4 cups of water. Bring a boil before reducing to a simmer. Cook with a lid ajar for 25–30 minutes until all the liquid has been absorbed.
Meanwhile, heat the olive oil over a medium–low heat in a large sauté pan. Don’t worry if this seems like a lot of oil – it essentially becomes the dressing of the dish. Add the garlic, onion and capsicum. Cook gently, without browning, for 10–12 minutes until the onion is translucent.
Add the paprika and thyme. Cook for a further 2 minutes before adding the vinegar and sea salt. Add the cooked rice, zucchini and walnuts. Cook for 3 minutes until hot. Not too long as you want the zucchini to still have a little crunch.
Stir through the parsley, mint and feta. Season with cracked black pepper.
Leftovers will last 2 days in an airtight container in the fridge.