Fiery Red Rice Salad
This vibrant and flavorful Camargue red rice salad is a delightful medley of earthy grains, crunchy carrots, zesty spring onions, and fragrant coriander, all brought together with a sweet and tangy honey-lime dressing. Each forkful is a symphony of colors and textures, creating a dish that is as visually appealing as it is delicious. Perfect as a standalone meal or a side dish at your next gathering, this salad is sure to be a crowd-pleaser.
— Constant Cookbook
Ingredients
- 450g/1lb Camargue red rice
- 1 tsp salt
- 6 carrots
- 8 spring onions
- small bunch coriander
- 4 limes
- 4 tsp honey
- 2 red chillies
- 4 tbsp light olive oil
- 2 tbsp cider vinegar
- and saltpepper
Instructions
- Measure the rice in a jug, then place in a pan with double the volume of boiling water. Add the salt. Bring to the boil, then cover and reduce the heat to a low simmer and cook for 20-30 minutes, or until the grains are tender but still have a little bite.
- Meanwhile, coarsely grate the carrots (use the thick grating blade of a food processor if you have one) and thinly slice the spring onions. Tip into a bowl and add half of the chopped coriander.
- For the dressing, make the dressing by mixing all the ingredients together in a jam jar and shake.
- Drain the rice if necessary and add to the bowl with the vegetables. Add the dressing, taste and season with more salt and pepper if necessary. Serve with the remaining coriander scattered on top.
Cook Time
30M
Prep Time
PT30M
Yield
Serves 10
Nutrition
- Calories: 236kcal
- Carbohydrate Content: 42g
- Fat Content: 5g
- Fiber Content: 2.5g
- Protein Content: 4g
- Saturated Fat Content: 0.8g
- Sugar Content: 6g
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