- 250g red Camargue rice
- zest and juice 2 lemons
Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
- 4 tbsp extra-virgin olive oil
- pinch of caster sugar
- 1 small ready-roasted chicken, skin discarded and meat shredded
Chicken's many plus points - its versatility, as well as the ease and speed with which it…
- 50g almond, toasted and chopped
arr-mund or al-mund
Sweet almonds have a subtle fragrance that lends itself well to baking and also works well with…
- 1 medium cucumber, deseeded, cut into diagonal chunky pieces
- 1 bunch spring onions, chopped
Also known as scallions or green onions, spring onions are in fact very young onions, harvested…
- 100g feta cheese, crumbled
- 1 pomegranate, seeds removed
Now mainly grown in America, Spain, the Middle East and India, pomegranates originated in the…
- small handful dill, finely chopped
Boil the rice in plenty of salted water until just cooked, about 30 mins.
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.
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.