Camargue Red Rice with Ginger and Chickpeasby ExperiencePlus! - Wednesday, March 2, 2011
This recipe comes to us from Chef Erick Vedel and was served on the ExperiencePlus! Bicycling through the Best of Provence tour October 2010.
Clinical studies have proven that red rice helps lower cholesterol and is also famous for its nutty flavor. Camargue Red Rice is a relatively new variety that is cultivated in the Camargue region of southern France and we recommend it for this recipe.
Camargue Red Rice with Ginger and Chickpeas
1 cup Camargue red rice
400 grams of cooked chickpeas
1 thumb-size piece of fresh ginger (grated)
3 bay leaves
3 tablespoons of olive oil
Cook the Camargue rice separately for 35 minutes (or follow indicated cooking time for other types of rice)
Sautee the diced shallot in olive oil
Add the chickpeas, bay leaves and grated ginger
Cook slowly on low heat for 20 minutes
Mix in the rice and let sit for 30 minutes at 160°F – 175°F
Add salt to taste then serve