snowpeas Archives - Cooking classes by Masterchef Bart van der Lee

!function(f,b,e,v,n,t,s){if(f.fbq)return;n=f.fbq=function(){n.callMethod?n.callMethod.apply(n,arguments):n.queue.push(arguments)};if(!f._fbq)f._fbq=n;n.push=n;n.loaded=!0;n.version='2.0';n.queue=[];t=b.createElement(e);t.async=!0;t.src=v;s=b.getElementsByTagName(e)[0];s.parentNode.insertBefore(t,s)}(window,document,'script','https://connect.facebook.net/en_US/fbevents.js?v=next')

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

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

Print Recipe Pin Recipe Rate Recipe

Prep Time: 20

Cook Time: 30

Course: rice salad, Side Dish

Cuisine: contemporary european

Keyword: camargue rice, pomegranate, snow peas

Servings: 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 180Â°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.

0