Camargue Red Rice Salad with Feta Cheese
This is a lovely salad for outdoor eating on a warm, sunny summer's day.
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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.
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