Red Rice Salad with Hazelnuts and Pomegranate Recipe

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  • Vegetarian

serves:

8

Skill:

easy

Total Time:

00:35

Prep:

00:10

Cooking:

00:25

Nutrition per portion

RDA
Calories 324 kCal 16%
Fat 14g 20%
  -  Saturates 1.5g 8%

Ingredients

  • 400g Camargue red rice (we used Merchant Gourmet)
  • 200g pomegranate seeds
  • 100g hazelnuts, toasted and roughly chopped
  • 3 preserved lemons (available in supermarkets), finely sliced
  • large handful parsley, leaves removed and roughly chopped
  • 3tbsp red wine vinegar
  • 4tbsp olive oil

Method

  • Place the rice in a pan of boiling water and cook for 25 minutes until it’s cooked but with a little bite. Drain, drizzle with a little oil and allow to cool.

  • When completely cooled, mix with all the other ingredients, season and serve. You can also serve this hot, but if it’s left out on a buffet table, the herbs will wilt. It will keep in the fridge for 1 day.

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