Delia Smith Camargue Red Rice Salad Recipe

Delia Smith’s Camargue red rice salad uses a deep burgundy rice from southern France that keeps its colour and a firm, nutty bite even when cold, dressed warm with balsamic vinegar and grain mustard. It is topped with crumbled feta, peppery rocket, shallots, and spring onions, serves 4, and takes about an hour with most of that hands-off.

I had never cooked red rice before I found this in Delia’s How to Cook, and I bought a bag out of curiosity because the colour alone made me want to serve it to people. The feta crumbled over the top turns it into something you would happily put at the centre of a summer table.

More Salad Recipes:

• Brown Rice Salad
• Pesto Rice Salad
• Greek Salad

What Is Camargue Red Rice?

It is a wholegrain rice grown in the wetlands of the Camargue region in Provence, and the red colour comes from the bran layer which stays intact because the rice is not polished. It tastes nuttier and earthier than brown rice and holds its shape better in salads.

You can find it in most large supermarkets or online. If you cannot get it, wild rice mixed with brown basmati is the closest substitute I have found, though the colour will not be the same.

Red Rice Salad Ingredients

The Rice:

• 275ml (10 fl oz) Camargue red rice, measured in a jug
• 570ml (1 pint) boiling water
• 1 level teaspoon of salt

The Dressing:

• 1 small clove of garlic
• Half a level teaspoon of salt
• 1 level teaspoon of grain mustard
• 1 tablespoon of balsamic vinegar
• 2 tablespoons of extra virgin olive oil
• Freshly milled black pepper

To Finish:

• 200g (7 oz) feta cheese
• 2 shallots, peeled and finely chopped
• 50g (2 oz) rocket (arugula) leaves, finely shredded
• 3 spring onions (scallions), trimmed and finely chopped including the green ends

How To Make Delia Smith Camargue Red Rice Salad

1. Cook the rice: Put the rice in a 25cm (10 inch) frying pan with a teaspoon of salt. Pour in the boiling water, bring back to a simmer, put the lid on, and cook very gently for 40 minutes.
2. Rest: Turn the heat off but do not remove the lid. Leave for another 15 minutes so the rice finishes absorbing the water.
3. Make the dressing: Crush the garlic and salt in a pestle and mortar until smooth. Add the grain mustard and work it in, then the balsamic vinegar and black pepper. Add the olive oil and whisk.
4. Dress while warm: Transfer the rice to a serving dish. Pour the dressing over while the rice is still warm and mix thoroughly. Leave to cool completely.
5. Finish: Once cold, add the shallots, shredded rocket, and spring onions. Just before serving, crumble the feta cheese over the top.

Why Add the Feta Last?

If you crumble the feta into warm rice it melts into a paste. Delia says to add it just before serving so it sits in chunks on top, giving you a salty bite against the nutty rice in every forkful.

I have also tried this with goat cheese instead of feta and it works, but feta is sharper and holds its shape better. The white against the deep red rice is part of what makes this salad look so good.

What To Serve With Red Rice Salad

Delia calls this a lovely salad for outdoor eating on a warm summer day, and I bring it to barbecues next to grilled chicken or lamb. The balsamic dressing and feta work well with charred meat.

For a vegetarian spread, put it alongside the couscous salad and a bowl of coleslaw. Three different colours, three different textures.

How Long Does Red Rice Salad Keep?

Without the feta, it keeps for 3 days in the fridge. Add the feta, rocket, and spring onions fresh each time you serve it so they do not go soggy.

Do not freeze it. The rice texture changes and the rocket turns to slime.

Nutrition Facts

• Calories: 380 kcal
• Fat: 18g
• Carbohydrates: 38g
• Fibre: 2g
• Protein: 14g

Nutrition is estimated per serving based on 4 servings.

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