Red Rice Salad with Hazelnuts and Pomegranate Recipe

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

1. 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.

2. 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.