Nutty red rice from the Camargue wetlands simmered with vegetables and herbs, a distinctive regional French rice dish.
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.
Serves 4
Rinse the red rice under cold water until the water runs mostly clear.
Heat olive oil in a pot and cook onion and bell pepper until softened, about 8 minutes, then add garlic for 1 minute.
Stir in the rinsed rice and cook 2 minutes, coating it in the oil and vegetables.
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.
Stir in the zucchini for the last 10 minutes of cooking so it stays tender-crisp rather than mushy.
Fluff with a fork, stir in lemon juice and parsley, and serve warm.
Rinse the rice before cooking to remove surface starch and any loose bran, which can make the dish gummy if skipped.
Check the rice for doneness starting around the 30-minute mark rather than assuming it's done at the same time white rice would be — the bran layer means it takes noticeably longer.
Add quicker-cooking vegetables like zucchini only in the final stretch so they don't turn to mush over the long simmer.
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.
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.
Camargue red rice is grown specifically in the Camargue wetlands of southern France and has protected geographical indication status, cultivated in the same brackish marshland known for its wild horses and pink flamingos.
Yes, brown rice has a similar cooking time and nutty character, though it won't have the same distinctive reddish color.
Continue simmering in 5-minute increments, adding a splash more stock if needed, since Camargue rice can vary in cooking time depending on age and batch.
Make sure to season the cooking liquid well with salt from the start, since the rice absorbs flavor as it cooks rather than after.
Per serving (300g / 10.6 oz) · 4 servings total
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