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.