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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.
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.
45m prep | 1h cook
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