Camargue rice with pomegranate, pecans, snow peas, and dill

by Bart van der Lee

Crunchy, healthy, and full of fibre. This rice dish is a statement on its own. The toasted pecans have a buttery taste that really brings out the flavors of the rice. Sweet bursts of pomegranate and lots of fresh herbs make this a real favorite and never gets old

Crunchy Camargue rice with pomegranate

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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By Masterchef: The Professionals Finalist Bart van der Lee

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