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Delia Smith Camargue Red Rice Salad Recipe

Delia Smith Camargue Red Rice Salad Recipe

Delia Smith's Camargue red rice salad recipe is nutty, vibrant and wonderfully different from an everyday rice salad.
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Prep Time 20 minutes
Cook Time 40 minutes
Resting Time 15 minutes
Total Time 1 hour 15 minutes
Servings: 6 People
Course: Salad
Cuisine: British, French
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 250 g 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
  • 100 g feta cheese crumbled
  • 50 g toasted pine nuts
  • A large handful of fresh mint chopped
  • A large handful of fresh parsley chopped

Method
 

  1. Cook the rice for 35–40 minutes until tender with a slight bite. Drain.
  2. Spread out to cool completely.
  3. Whisk together olive oil, lemon juice, mustard, salt and pepper.
  4. Toss the cooled rice with the dressing.
  5. Stir in the diced peppers.
  6. Gently fold in feta and toasted pine nuts.
  7. Stir in mint and parsley.
  8. Rest for at least 15 minutes before serving.

Notes

Cool the rice fully before dressing to avoid a gluey texture.
Toasting the pine nuts deepens their flavour noticeably.
Don't overcook the rice; it should keep a slight bite.
Rest the salad for at least 15 minutes before serving.
Not suitable for freezing due to the texture change in cooked rice.