Here’s another take on a red rice salad and I think more successful than my previous attempt. The main difference is that I used more long grain rice proportionate to the red rice and I used some lovely grilled pimientos and chopped mint for a fresher taste.

Fry up a finely chopped medium onion and garlic clove in a little olive oil till transparent. Add ¼ cup red rice and 1/2 cup brown long grain rice and stir till well coated. Add 1 ½ cups of water (or a nice vegetable stock), cover and simmer till all the water has been absorbed. Mix together one crushed garlic clove (though I prefer to pound it to a paste using a mortar and pestle for a less sharp flavour), 1 tbsp sherry vinegar, 2 tbsp olive oil, 1 tbsp Greek yoghurt, 1 tbsp green tapenade, 3 small grilled and peeled pimientos finely chopped/crushed (I find the kind find in a jar perfectly suitable, from Spain or Chile) , and a little salt and pepper. Pour over the still warm rice and mix well. Crumble some feta cheese on top, sprinkle with sumac and chopped mint and serve.