Recipe: Camargue Rice & Chestnut Tabbouleh

Recipe: Camargue Rice & Chestnut Tabbouleh

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The Camargue region of France, a unique stretch of marshland positioned between the Mediterranean Sea and the lush Rhône River, has been producing its own remarkable varieties of rice since the 16th Century.

Nutty and nutritional, Camargue rices are perfect for stuffings, soups, pilafs, puddings and salads.

This vibrant salad, inspired by Middle Eastern tabbouleh, is just the thing for your next BBQ! The rice makes it satisfying and filling, the herbs and lemon keep things bright and fresh, and the chestnuts add a touch of sweetness and texture.

Ingredients (Serves 4) 

  • 1 cup The Essential Ingredient Camargue Rice
  • 1/2 cup cooked chestnuts, chopped
  • 4 tomatoes, diced
  • 1/2 red onion, finely diced
  • 1 bunch each of parsley and mint, chopped
  • 2 tsp Aleppo Pepper Flakes
  • 2 tbsp The Essential Ingredient Red Wine Vinegar
  • 2 tbsp freshly squeezed lemon juice
  • 1/4 cup The Essential Ingredient Extra Virgin Olive Oil
  • Salt and pepper to taste

Place the rice and 1.5 cups cold water in a saucepan. Bring to a simmer, then cover and cook for 20 minutes. Remove from heat and leave (with the lid in place) for a further 2 minutes.

Spread the rice over a tray and let it cool for at least ten minutes.

Combine the chopped chestnuts, diced tomatoes, diced red onion, finely chopped herbs, Aleppo pepper and warm rice in a bowl.

Mix lemon juice, red wine vinegar and olive oil, then stir through salad. Season well with salt and pepper. Top with a little more mint, then serve with grilled meat, fish or vegetables.

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