Red Camargue Rice Salad

by Edward Daniel

Red Camargue Rice Salad
 
Prep time
Cook time
Total time
 
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.
Author:
Recipe type: Main, Salad, Side
Cuisine: Vegan, Vegetarian
Serves: 8
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.

 

 

 

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