Camargue red rice salad with feta and pine nuts
This recipe serves 6 to 8, as one dish in a meal that also includes another protein source and a salad or vegetable, or both.
- 2 cups Camargue or wahani red rice
- 6 ounces feta cheese
- 1/4 cup toasted pine nuts
- 3 carrots, peeled and shredded, or coarsely grated
- 1 small red onion, sliced really fine
- generous handful of flat leaf parsley (or cilantro/coriander), finely chopped
And for the dressing:
- 5-6 tablespoons extra-virgin olive oil
- 2 tablespoons good vinegar - red wine, or balsamic, or toasted rice
- 1 tablespoon lemon juice.
Boil the rice until al dente, drain and rinse in cold water. Drain really thoroughly. Tip into a bowl and toss with the dressing. Add the remaining ingredients, toss again, and add ground salt and pepper to taste.
[The heart of this dish is the red rice, deliciously nutty and satisfying. You can obviously vary the other ingredients, and the dressing, any number of ways. I think I’m remembering right that my sister prepares a version with bell peppers, scallions and mango ….]
