Camargue Red Rice Salad with Feta Cheese
This is a lovely salad for outdoor eating on a warm, sunny summer's day.
|Need help with conversions?|
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
Have you looked at the Delia Online Cookery School
Copyright © 2009 Delia Smith/New Crane Internet Limited, ALL RIGHTS RESERVED.
No recipes relate to this.
Most Popular recipes
Go fresh with Tefal Fresh Express!
22 May 2013 09:44
20 May 2013 21:15
21 May 2013 13:50
|Food and travel||
20 Apr 2013 08:44
21 May 2013 09:22
|Can Anyone Help?||
Cleaning Computer Keys
21 May 2013 18:20
You cannot be serious
21 May 2013 07:12
21 May 2013 11:48
Tree Lilies - FAO Honey
22 May 2013 09:04