Camargue rice with snow peas and dill

Camargue rice with pomegranate, pecans, snow peas and dill

Rich and crunchy rice recipe full of exiting textures and flavours
Prep Time: 20 minutes
Cook Time: 30 minutes
Course: rice salad, Side Dish
Cuisine: contemporary european
Keyword: camargue rice, pomegranate, snow peas
Servings: 4 people
Author: Bart van der Lee


For the rice

  • 250 gram red Camargue rice
  • 1 pomegranate
  • 200 gram snow peas
  • 50 gram pecans

For the vinaigrette

To finish

  • 5 gram dill
  • 5 gram parsley


  • Cook the rice with a pinch of salt in a small rice cooker or in a small pot with a lid.
  • Blanch the sugar snaps, drain, and let them steam dry.
  • Carefully roast the pecan nuts at 180°C till golden and fragrant. This takes about 7-9 minutes.
  • Clean the seeds out of the pomegranate and remove white bits.
  • Mix the olive oil and vinegar together.
  • Pick the leaves of the dill and parsley. Wash and dry the herbs
  • Mix the cooked rice, sugar snaps, and pecans together. Add olive oil, vinegar, herbs, and pomegranate.
  • Season with salt to your own taste and serve.
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