A recipe where the flavors of the sea and the land blend together with the genuine flavor of brown rice.

To prepare the rice salad with swordfish and pistachios: cook Flora Wholemeal Rice in boiling salted water.

Meanwhile, chop the shallot and place it in a nonstick pan with a bit of oil. When the shallots have turned golden, cook the swordfish for a couple of minutes on each side. When the fish has finished cooking, cut it into chunks.

Drain the rice and let it cool.

Finally, mash the shelled pistachios, along with the pink pepper, in a mortar.

Mix all the ingredients together.

Serve by adding a drizzle of raw oil and two or three whole pistachios and a few grains of pink pepper to decorate.