Camargue black rice
Item 1 of 1
- Side
- 4
- 45 minutes
Chef Julian Carlon of Pascal Aussignac's Cigalon serves up a stunning Camargue black rice recipe, infused with herbs, chilli and red wine for a next-level side dish that he serves with braised beef shin. This gorgeous grain hails from Provence in the South of France, and possesses a delightful nutty flavour as well as a dramatic appearance.
First published in 2017
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Ingredients
Metric
Imperial
Camargue black rice
- 400g of Camargue black rice
- 1 red onion, finely chopped
- 2 bay leaves
- 4 sprigs of thyme
- 1 small red chilli, finely chopped
- 200ml of red wine
- 1 knob of butter
- olive oil
SAVE RECIPE
Method
1
Preheat the oven to 160°C/gas mark 3
2
Melt a knob of butter and some olive oil in a heavy-based, ovenproof pan (with a tight fitting lid)
- 1 knob of butter
- olive oil
3
Sauté the onion in a dash of oil. Once translucent, add the rice, garlic, thyme, bay, and chilli and season with salt. Stir for a few minutes until everything is well-coated in the oil
- 1 red onion, finely chopped
- 2 bay leaves
- 4 sprigs of thyme
- 1 small red chilli, finely chopped
4
Add the wine and cook until the liquid has reduced by half. Add 800ml of water, bring to the boil and cover the pan with the lid. Bake in the oven for 40 minutes, then serve
- 200ml of red wine
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