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Nutrition: per serving

  • kcal922
  • fat48g
  • saturates13g
  • carbs56g
  • sugars8g
  • fibre3g
  • protein69g
  • salt4.07g

Method

  • step 1

    Boil the rice in plenty of salted water until just cooked, about 30 mins.

  • step 2

    Meanwhile, make the dressing and prepare the other ingredients. Place the lemon zest and juice, and olive oil in a jam jar with a fitted lid. Add seasoning and the sugar and shake well. Drain cooled rice and tip into a large bowl. Pour the dressing over the warm rice and mix well. Let it soak in a little, then toss through the rest of the ingredients.

RECIPE TIPS
TIP

Red Camargue rice has a nutty flavour and chewy texture. It gets its colour from the outer bran layers of the husk, which are left intact, rather than being polished like white rice. It is available from health food shops, specialist grocers and large supermarkets.

Recipe from Good Food magazine, August 2011

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Comments, questions and tips (7)

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Overall rating

A star rating of 4.9 out of 5.11 ratings

dotty69

A star rating of 5 out of 5.

This salad is sensational. Its so incredibly tasty and enough left over for me to eat the next day for lunch and they day after. I couldnt stop picking at it in the fridge. Its delicious....

foodfave

A star rating of 4 out of 5.

Very nice and will make again. If you've not tried red camargue rice before I'd recommend it. It has a nutty flavour and firm texture, and holds dressings well. Best eaten in warmer weather as a refreshing summer salad. Quantities in recipe are accurate, I halved for two people and had a small lunch…

ruthwilliamson

A star rating of 5 out of 5.

This is a great recipe - so different and with a good mix of flavours. I have it as a staple summer salad recipe.

akkie09

A star rating of 5 out of 5.

Love this dish, especially as a lunch box salad!

Druunica89

A star rating of 5 out of 5.

Wonderful salad and so healthy, filling and easy to make! Just left out dill, cause I'm not a fan, but still, perfect!

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