Roasted Tomato & Pancetta Rice Salad

Serves: 6
Preparation Time: 15
Cooking Time: 20


  • 500ml Campbell's Real Stock - Vegetable
  • 1 1/2 cups long grain & wild rice blend
  • 1 x 250g punnet cherry tomatoes
  • 1 red onion, cut into wedges
  • 2 tbsp olive oil
  • 2 tsp balsamic vinegar
  • 2 garlic cloves, crushed
  • 10 thin slices pancetta
  • 1/3 cup pine nuts, toasted
  • 2 tsp brown sugar
  • 1/3 cup parsley, chopped
  • 1/2 cup basil, shredded 1 lemon, zest and juice


  1. Preheat oven to 180°C

  2. Add Campbell's Real Stock and rice to a large saucepan and bring to the boil. Cover, reduce heat to the lowest setting, and cook for 12-14 minutes. Remove from heat and let stand for 5 minutes until water is absorbed and rice is tender.

  3. Combine oil, vinegar and garlic, add tomatoes and onion and toss. Place cherry tomatoes and onion onto non-stick baking tray (or a baking tray lined with non-stick baking paper) and drizzle with any reamining vinegar mixture. Bake in preheated oven for 15-20 minutes or until tomatoes have split and wilted slightly and onions are lightly browned.

  4. Meanwhile cook pancetta under a preheated grill until crisp. Allow to cool, then tear into pieces.

  5. Place cooked rice in a large bowl. Add tomatoes, onions and any remaining pan juices. Add pancetta, pine nuts, sugar, parsley, basil and lemon rind and stir gently to combine. Pour over lemon juice and toss gently. Serve warm.

  6. * you can just use 1 1/2 cups long grain or basmati rice. If can't find the blend use 1 1/2 cup long grain and 1/4 cup wild rice.

  7. TIP: For a vegetarian option omit pancetta and add 1 x 400g can chickpease rinsed and drained.

  8. To make a main meal salad add either some sliced smoked or grilled chicken breast or some canned tuna or salmon slices.


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