Camargue Red Rice Salad with Feta Cheese
This is a lovely salad for outdoor eating on a warm, sunny summer's day.
|Oven temperatures and Conversions|
|Click here for information|
You will also need a 10 inch (25.5 cm) frying pan with a lid.
This recipe is taken from How to Cook Book One and Delia's Vegetarian Collection
First put the rice in the frying pan with a level teaspoon of salt, then pour in 1 pint (570 ml) boiling water, bring it back up to simmering point, then put a lid on and let it cook very gently for 40 minutes. After that, don't remove the lid, just turn the heat off and leave it for another 15 minutes to finish off.
Meanwhile, make the dressing by crushing the garlic and half a level teaspoon of salt in a pestle and mortar, then, when it becomes a purée, add the mustard and work that in, followed by the vinegar and some freshly milled black pepper. Now add the oil and, using a small whisk, whisk everything thoroughly to combine it.
Then transfer the warm rice to a serving dish, pour the dressing over and mix thoroughly.
Taste to check the seasoning and leave aside until cold. Then add the shallots, the rocket and the spring onions. Finally, just before serving, crumble the Feta cheese all over.
Return to Homepage
Visit the Delia Online Cookery School with Waitrose
Click here to go to Waitrose.com
Copyright © 2009 Delia Smith/New Crane Internet Limited, ALL RIGHTS RESERVED.
No recipes relate to this.
Most Popular recipes
- Fried Halloumi Cheese with Lime and Caper Vinaigrette
- Feta, Olive and Sun-dried Tomato Scones
- Courgette and Potato Cakes with Mint and Feta Cheese
Win an ingredient hamper from Country Products worth £100
01 Apr 2015 20:38
Have you a signature dish?
31 Mar 2015 14:50
|Food and travel||
02 Jan 2015 21:21
|Can Anyone Help?||
01 Apr 2015 19:48
01 Mar 2015 15:04
23 Mar 2015 16:26
19 Mar 2015 08:46