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Camargue rice salad

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Ingredients for 4 servings:

  • 250 g rice (red Camargue rice)
  • 1 small onion(s)
  • 1 lemon(s)
  • 3 tbsp olive oil
  • 2 sprigs thyme, fresh
  • 1 sprig(s) rosemary, fresh
  • 3 sprigs of fresh, large-leaf parsley
  • 1 sprig(s) mint
  • Sea salt and pepper from the mill

Instructions

Working time approx. 15 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 1 hour; Total time approx. 2 hours 15 minutes

refined, vegetarian, with red rice from the Camargue

Prepare the rice according to the package instructions. It will cook for approximately 1 hour. Then let it cool for 1 hour. Finely chop the onion. Squeeze the lemon. Wash the herbs, spin dry, and chop very finely. Mix the olive oil, lemon juice, onion, and herbs into the rice. Season with sea salt and freshly ground pepper. Serve with baked feta or grilled vegetables with herb curd.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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