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
5 from 1 vote
Prep Time 20 mins
Cook Time 30 mins
Course rice salad, Side Dish
Cuisine contemporary european
Servings 4 people


  • small rice cooker


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


  • 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.
Keyword camargue rice, pomegranate, snow peas
0 comment

You may also like, pub-9639073561939151, DIRECT, f08c47fec0942fa0
Subscribe now!
And get my latests recipes and discounts