Red Camargue Rice Salad

by Edward Daniel
Caption of Red Camargue Rice Salad. Image by Edward Daniel (c).

Red Camargue Rice Salad has this nutty flavour to it once cooked. So this recipe came about because a couple of my friends, Eve and Dani were holding Limehouse Pride. It was its inauguration.

Caption of Red Camargue Rice Salad. Image by Edward Daniel (c).
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Serves: 6 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 300g red camargue rice
  • ½ lemon (whole – flesh and peel)
  • 4tbs extra virgin olive oil
  • 1 cinnamon stick, ground
  • ½ inch ginger, grated
  • 1 clove of garlic, minced
  • bunch of spring onions, chopped
  • few sprigs of coriander leaves, chopped finely
  • salt and pepper to taste

Instructions

  1. Place the red camargue rice in a container full of filtered water into a steamer (I use about 750ml). Steam for 25 minutes. Place the rice into a large bowl, retaining the water. Leave to one side.
  2. Place the lemon and oil in a blender and blend well. Remove and place in a separate bowl. Add the garlic and ginger, cinnamon. Mix well. Stir into the rice.
  3. Toss in the spring onions and coriander leaves.
  4. Season to taste and serve.

Notes

By Edward Daniel, Vegan Chef and Former Chair of The Vegan Society. Contributor to Vegan Life Magazine, Plant Based Magazine, Vegan Food and Living Magazine and OK! Magazine. Speaker and cooking demonstrator at Vegan Life Life Festival London, Mind Body and Spirit Festival London, Veganes Sommerfest Berlin, and Bali Vegan Festival. Author of "Essence: The Beginner's Guide to Veganism".

 

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