Amelia Grace Camargue red rice has a striking rusty-red colour and a distinctly nutty, almost earthy flavour that sets it apart from any other rice I cook with, and this salad is built entirely around letting that character shine.
Grown in the wetlands of the Camargue region in the south of France, this rice keeps a slight chewiness even once fully cooked, which gives this salad a lovely bite that a softer rice simply doesn’t have.
Combined with fresh vegetables and a light dressing, it makes a beautifully colourful, substantial salad.
Why Camargue Red Rice Keeps Its Bite Even When Fully Cooked
Camargue red rice is a semi-wild variety with a tougher outer bran layer than a standard white or even brown rice, and that bran is exactly what gives it its characteristic texture.
Because the bran layer is thicker and more robust than in other rice varieties, Camargue red rice retains a pleasant chewiness even when the grains are completely cooked through, rather than softening into something more uniform.
This makes it particularly well suited to salads, where you want the rice to hold its own texturally against other ingredients, rather than becoming a soft, uniform base.
Ingredients for Delia Smith Camargue Red Rice Salad
- 250g Camargue red rice
- 3 tbsp olive oil
- 2 tbsp lemon juice
- 1 tsp Dijon mustard
- Salt and freshly ground black pepper
- 1 red pepper, diced
- 1 yellow pepper, diced
- 100g feta cheese, crumbled
- 50g toasted pine nuts
- A large handful of fresh mint, chopped
- A large handful of fresh parsley, chopped
How to Make Delia Smith Camargue Red Rice Salad — Step by Step
Step 1 — Cook the Rice
Rinse the rice, then cook in plenty of boiling salted water for 35–40 minutes, until tender but still with a slight bite. Drain well.
Step 2 — Cool the Rice
Spread the rice out on a large tray to cool completely.
Step 3 — Make the Dressing
Whisk together the olive oil, lemon juice, Dijon mustard, salt and pepper.
Step 4 — Combine the Rice and Dressing
In a large bowl, toss the cooled rice with the dressing until well coated.
Step 5 — Add the Peppers
Stir in the diced red and yellow peppers.
Step 6 — Add the Feta and Pine Nuts
Gently fold in the crumbled feta and toasted pine nuts, keeping some larger pieces intact.
Step 7 — Add the Herbs
Stir in the chopped mint and parsley.
Step 8 — Rest Before Serving
Leave to sit for at least 15 minutes before serving, to let the flavours meld together.
My Top Tips for the Best Delia Smith Camargue Red Rice Salad
Cool the rice fully before dressing it. Warm rice can make the dressing separate and the salad turn slightly gluey, so give it proper time to cool.
Toast the pine nuts before adding them. A few minutes in a dry pan deepens their flavour considerably and adds a lovely bit of extra crunch.
Don’t overcook the rice. You want it tender but still with a bit of resistance, so start checking from around 35 minutes and taste a grain to test.
Add the feta gently. Tossing too roughly breaks the cheese down into crumbs rather than keeping some larger, distinct pieces through the salad.
Let the salad rest before serving. Those 15 minutes give the rice time to properly absorb the dressing, making a real difference to the overall flavour.
Serving Suggestions
Serve as a hearty side alongside grilled chicken, lamb, or fish, or as a light lunch on its own. It’s also excellent for picnics and packed lunches, as it holds up well without wilting.
How to Store Delia Smith Camargue Red Rice Salad
In the fridge: Store in an airtight container for up to 3 days. Bring back to room temperature for about 20 minutes before serving.
At room temperature: Fine for a few hours at a picnic or gathering.
In the freezer: Not suitable — the texture of cooked rice changes considerably once frozen and thawed.
Delia Smith Camargue Red Rice Salad Recipe
Ingredients
Method
- Cook the rice for 35–40 minutes until tender with a slight bite. Drain.
- Spread out to cool completely.
- Whisk together olive oil, lemon juice, mustard, salt and pepper.
- Toss the cooled rice with the dressing.
- Stir in the diced peppers.
- Gently fold in feta and toasted pine nuts.
- Stir in mint and parsley.
- Rest for at least 15 minutes before serving.
Notes
Frequently Asked Questions About Delia Smith Camargue Red Rice Salad
Can I substitute a different rice if I can’t find Camargue red rice?
Yes, a wild rice blend or a good quality brown rice both work as alternatives, though you’ll lose some of that distinctive nutty flavour and rusty colour that Camargue red rice specifically brings.
Can I make this salad ahead of time?
Yes, this is a great make-ahead salad — it keeps well in the fridge for up to 3 days and often tastes even better the next day, once the flavours have settled.
What can I use instead of feta?
A soft goat’s cheese works beautifully as an alternative, crumbled over in the same way.
Can I add protein to make this a main course?
Yes, grilled chicken, chickpeas, or halloumi all work well stirred through or served alongside for a more substantial meal.
