• 1 ½ cups FOR8 black rice
  • 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.

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