Tuesday, July 27, 2010

Camargue rice salad

While in the south of France last month, we bought some organic Camargue rice -- two packages, one red and one black. Driving through the rice paddies was long and hot (39°C, according to the car thermometer), but full of surprises from wild horses to massive bulls to pink flamingos. Regional food is easily my favorite souvenir of any trip -- albeit a souvenir which is typically consumed in short order. This cold salad, which combines the black rice with red, white and yellow vegetables, puts on quite a show.

What you need (6 servings):

  • 1 cup black rice
  • 1 red pepper
  • 1 medium onion
  • 1 sweet paprika (or another bell pepper)
  • a handful of black olives
  • 10 cherry tomatoes
  • 1 bay leaf
  • olive oil

What you do:
  • Cook the rice as directed with the bay leaf (for Camargue black rice, cook in a large pot of boiling water for 25-30 minutes). Rinse in cold water and drain well.
  • Meanwhile, quarter the cherry tomatoes and chop the rest of the ingredients.

  • Combine all in a salad bowl and toss with olive oil.
This salad keeps well in the fridge for several days, and makes perfect packed lunches.

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