Name: Red Rice Salad with Hazelnuts and Pomegranate Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: Serves: 8
Cuisine: British
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

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.

Jane Curran is a freelance food editor, stylist, writer and consultant based in Cape Town. Former food director of TI Media & woman&home. All about food, wine (dipWSET), gardening and the Arsenal.

Serves	8
Skill	Easy
Preparation Time	10 mins
Cooking Time	25 mins
Total Time	35 mins

Nutrition Per Portion	RDA
Calories	324 Kcal	16%
Fat	14 g	20%
Saturated Fat	1.5 g	8%