Riz de Camargue aux Legumes (Camargue Red Rice with Vegetables)

About This Recipe

Camargue red rice is grown in the marshy wetlands of the Camargue region in southern France, its reddish-brown husk giving it a distinctly nutty flavor and firmer bite compared to standard white rice. Here it's simmered with a base of onion, garlic and vegetables like bell pepper and zucchini, absorbing the vegetable stock slowly since the rice's tougher bran layer means it takes longer to cook through than polished white rice. Finished with fresh herbs and a drizzle of good olive oil, this dish showcases a rice variety less commonly seen outside France, its slightly chewy texture and earthy flavor making it a satisfying base for a simple vegetable dinner.

Ingredients

Serves 4

• 1.5 cupsCamargue red rice
• 3 tbspolive oil
• 1onion(diced)
• 2 clovesgarlic(minced)
• 1red bell pepper(diced)
• 2zucchini(diced)
• 3 cupsvegetable stock
• 1 tspsalt
• 1/2 tspdried thyme
• 2 tbspchopped parsley(for garnish)
• 1 tbsplemon juice

Instructions

1. 1

   Rinse the rice

   Rinse the red rice under cold water until the water runs mostly clear.

2. 2

   Cook the vegetables

   Heat olive oil in a pot and cook onion and bell pepper until softened, about 8 minutes, then add garlic for 1 minute.

3. 3

   Add the rice

   Stir in the rinsed rice and cook 2 minutes, coating it in the oil and vegetables.

4. 4

   Add stock

   Pour in vegetable stock, salt and thyme; bring to a boil, then reduce heat, cover, and simmer 30-35 minutes until the rice is tender but still has a slight chew.

   Camargue red rice takes longer to cook than white rice due to its bran layer, so check for doneness rather than relying only on time.

5. 5

   Add zucchini

   Stir in the zucchini for the last 10 minutes of cooking so it stays tender-crisp rather than mushy.

6. 6

   Finish

   Fluff with a fork, stir in lemon juice and parsley, and serve warm.

Variations

• •

  Adding merguez sausage or chicken makes this a heartier main course.

• •

  A version with dried herbs de Provence instead of just thyme gives a more distinctly southern French flavor.

• •

  Camargue red rice can be swapped for wild rice with similar cooking adjustments if it's unavailable.

Storage

Refrigerate up to 4 days in an airtight container; reheat gently with a splash of water or stock, since the rice can dry out on standing.

Frequently Asked Questions