Biona Organic Camargue Red Rice, 500g

Product Information

It's organic, raw, vegan, and free from GMOs, making it a natural choice for all of your cooking needs. First put the rice in the frying pan with a level teaspoon of salt, then pour in 1 pint (570 ml) boiling water, bring it back up to simmering point, then put a lid on and let it cook very gently for 40 minutes. Boil the rice just as you would pasta, in a large pot of boiling salted water, for 30 minutes, or until it is tender, but still has a firm texture. Use our Organic Camargue Red Rice as a base for grain bowls, a flavorful addition to soups and stews, or a side dish to complement your favourite protein.

Nature trails, observation platforms and exhibitions in the park, not to mention the Camargue Museum and the local Rice Museum (Maison du Riz), all make for an informative day out. As a serving suggestion, cook the rice with savoury cinnamon (cassia) and a black cardamom for added flavour.But the Camargue is also one of the oldest rice-growing areas in Europe; rice has been cultivated here since the 16th century.

We’ve helped you locate this recipe but for the full instructions you need to go to its original source. Every effort has been made to ensure that products are tagged correctly but mistakes can be made and ingredients changed without our knowledge. But the other varieties also boast superfood credentials, with lots of vital nutrients, such as minerals like magnesium, potassium, iron, zinc and vitamin B1. Camargue red rice has a slightly sticky, fluffy consistency and is therefore ideal for soaking up sauces.It’s good in salads with additon of baked pumpkin, broccoli and feta cheese or halloumi or in soups. Not suitable for peanut, nut, milk, gluten, sesame and soya allergy sufferers due to manufacturing methods. At Eat Your Books we love great recipes – and the best come from chefs, authors and bloggers who have spent time developing and testing them. Each and every month - and possibly twice at Christmas - we send out every food lover's favourite newsletter. A vegetarian who was actually more of a carb-atarian and who occasionally cooked horrible hippie food with whatever strange dregs were rolling around in the fridge (sauerkraut burritos, anyone?

It makes a wonderful accompaniment to meat, fish and seafood – and especially the famous Camargue cowboy’s dish Gardianne de taureau, a beef stew that is steeped in good red wine and seasoned with bay leaf, thyme, dried orange peel, vinegar, onions and garlic. I cook it as the French do, like pasta, in a huge pot of salted boiling water until it is al dente, and then I drain it in a colander. Biona organic red camargue rice is add colour and a delicious flavour to your favourite dishes and contains no other added ingredients. If you want to kick the heartiness up a notch, a handful of chopped pistachios or toasted walnuts would be a great addition.Named because of its origins in the Camargue region of France, this red rice will switch up your regular rice-meals with a nutty and slightly chewy texture. In fact I was in such a high state of admiration I even got excited about watching a smallish black bird swoop down close to where I was standing to peck at the ground…. The nutty Camargue rice is the star of the show, tender chicken and firm shrimp are a welcome addition. This striking, brick-red rice pilaf perks up any plate with its lovely color and nutty flavor, but is an especially complimentary side to roasted pork and chicken.