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

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

Camargue rice with pomegranate, pecans, snow peas and dill

Rich and crunchy rice recipe full of exiting textures and flavours

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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

Equipment

• small rice cooker

Ingredients

For the rice

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

For the vinaigrette

• 30 gram olive oil
• 10 gram sherry vinegar

To finish

• 5 gram dill
• 5 gram parsley

Instructions

• 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.