Camargue red rice is a French wholegrain rice known for its reddish colour, nutty flavour and firm, chewy texture. Those distinctive grains give Delia Smith Camargue Red Rice Salad Recipe its character, alongside fresh rocket, salty feta cheese and a sharp balsamic dressing.
Ingredients
Servings: 4 people Prep Time: 15 minutes Cooking Time: 40 minutes Resting Time: 15 minutes Total Time: 1 hour 10 minutes, plus cooling
For the Rice Salad
275 ml (approximately 220 g) Camargue red rice
570 ml (1 pint) boiling water
200 g feta cheese
2 shallots, peeled and finely chopped
50 g fresh rocket leaves
3 spring onions, finely chopped
1 teaspoon salt
Freshly ground black pepper, to taste
For the Dressing
1 small garlic clove, crushed
½ teaspoon salt
1 teaspoon wholegrain mustard
1 tablespoon balsamic vinegar
2 tablespoons extra virgin olive oil
Freshly ground black pepper, to taste
How to Make Delia Smith Camargue Red Rice Salad
Step 1: Cook the Camargue Red Rice
Put the Camargue red rice into a large frying pan with a lid, or use a medium saucepan if you prefer. Add the boiling water and one teaspoon of salt. Give everything a gentle stir and bring the water back to a simmer.
Turn the heat down to its lowest setting, cover the pan and leave the rice to cook for about 40 minutes. Avoid removing the lid too often because the rice needs the steam to cook evenly.
After 40 minutes, check that the water has been absorbed. Remove the pan from the heat and leave it covered for another 15 minutes. The rice will continue to soften slightly as it rests.
Camargue red rice should still have some bite. Unlike white rice, it doesn’t become particularly soft or fluffy. If the grains are unpleasantly hard, add a splash of hot water and cook for another 5–10 minutes.
Step 2: Prepare the Balsamic Dressing
While the rice is cooking, prepare the dressing. Place the crushed garlic in a small bowl with the salt and mash them together using the back of a spoon. A mortar and pestle also works nicely.
Add the wholegrain mustard and balsamic vinegar, then stir until combined. Slowly pour in the olive oil while whisking with a fork. Finish with some freshly ground black pepper.
Taste the dressing before adding it to the rice. It should have a noticeable sharpness from the vinegar, balanced by the olive oil and the slight sweetness of balsamic.
Once the rice has finished resting, transfer it to a large mixing bowl. Pour the dressing over the grains while they are still warm and stir thoroughly.
I prefer dressing the rice at this stage because the seasoning spreads easily through the warm grains. Leave the rice to cool before adding the fresh vegetables and cheese.
Step 3: Add the Vegetables and Feta
Finely chop the shallots and spring onions. Wash the rocket leaves, dry them carefully and chop them into smaller pieces if they are particularly large.
Once the dressed rice has cooled, add the shallots, spring onions and rocket. Stir gently until the vegetables are evenly mixed through the rice.
Crumble the feta cheese into generous pieces and add it to the salad. Fold it through carefully, keeping some larger pieces intact instead of breaking everything into tiny crumbs.
Taste the finished salad before adding more seasoning. Feta is already salty, so you may find that extra salt isn’t necessary.
Serve the salad at room temperature for the fullest flavour, or refrigerate it until needed. You should have separate, tender grains of red rice, fresh green vegetables and pieces of creamy feta throughout.
What to Serve With Delia Smith Camargue Red Rice Salad
Camargue red rice salad can be served as a light meal or alongside grilled meat, fish and vegetables. Its nutty flavour and firm texture make it especially good with simple dishes that don’t have heavy sauces.
Grilled chicken: Chicken seasoned with lemon, garlic and black pepper goes nicely with the tangy dressing. Serve the salad alongside sliced chicken breast or roasted chicken thighs.
Baked salmon: Salmon pairs well with the balsamic vinegar and fresh rocket. A little lemon juice over the cooked fish keeps the meal fresh without overpowering the rice.
Grilled vegetables: Courgettes, aubergines, peppers and mushrooms are all suitable choices. Their slightly smoky flavour goes well with the feta and red rice.
Roasted lamb: Lamb seasoned with rosemary and garlic is another good option, especially if you’re serving the salad as part of a larger family meal.
For a vegetarian lunch, Delia Smith Camargue Red Rice Salad Recipe is substantial enough to enjoy on its own, although a few grilled vegetables or slices of warm bread make a nice addition.
Delia Smith Camargue Red Rice Salad Nutrition Information
The following figures are approximate nutritional estimates for one serving, assuming the salad is divided into four portions.
Nutrient | Amount per Serving |
|---|---|
Calories | 400 kcal |
Protein | 12 g |
Carbohydrates | 45 g |
Total Fat | 19 g |
Saturated Fat | 8 g |
Fibre | 4 g |
Sugar | 3 g |
Camargue red rice provides carbohydrates and dietary fibre, while feta cheese adds protein and calcium. The olive oil contributes mainly unsaturated fats.
The exact values will depend on the quantities used and the type of feta cheese. This salad can contain quite a lot of sodium, so reduce the added salt if you prefer a less salty meal.
FAQs
What is special about Camargue red rice?
Camargue red rice comes from the Camargue region in southern France. Its reddish outer layer, nutty flavour and chewy texture distinguish it from common white rice varieties. It also keeps its shape well after cooking, which makes it particularly suitable for salads.
Can I use brown rice instead?
Yes, brown rice is a good substitute. It has a similar chewy texture, although the colour and flavour will be different. Follow the cooking time and water quantities recommended for your chosen rice.
Can I make this rice salad ahead of time?
Yes. Cook and dress the rice, cool it quickly and refrigerate it within one hour. Keep it covered and eat it within 24 hours. Add the rocket and feta shortly before serving to keep them fresh.
Can I replace feta cheese?
Yes. Crumbled goat’s cheese works well if you prefer a stronger, tangier flavour. Fresh mozzarella is another option, although it produces a milder salad with less saltiness.
Why is my Camargue red rice still hard?
Camargue red rice naturally stays firmer than white rice, but it shouldn’t be difficult to chew. If it remains too hard after 40 minutes, add a little hot water, cover the pan and continue cooking for another 5–10 minutes.
Is Camargue red rice salad better warm or cold?
I think room temperature gives the nicest result because you can taste the nutty rice, mustard and balsamic dressing more clearly. Cold rice salad is also enjoyable, particularly during warmer weather. Keep any prepared salad refrigerated until shortly before serving.