Red Rice Salad with Hazelnuts and Pomegranate Recipe

Click to rate
(0 ratings)
Sending your rating
  • Vegetarian
serves: 8
Skill: easy
Prep: 10 min
Cooking: 25 min

Nutrition per portion

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


  • 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


  • 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.

Click to rate
(0 ratings)
Sending your rating

Latest Recipes

Most Popular