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red rice salad with hazelnuts and pomegranate recipe

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Prep Time: 10 minutes

Cook Time: 25 minutes

Total: 35 minutes

Servings: 8

Author : Jane Curran

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Ingredients

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400 grams Camargue red rice (we used Merchant Gourmet)200 grams pomegranate seeds100 grams hazelnuts, toasted and roughly chopped3 preserved lemons (available in supermarkets), finely slicedlarge handful parsley, leaves removed and roughly chopped3tbsp red wine vinegar4tbsp olive oil

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Instructions

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Step 1

Place the rice in a pan of boiling water and cook for 25 minutes until it's cooked but with a little bite. Drain, drizzle with a little oil and allow to cool.

Step 2

When completely cooled, mix with all the other ingredients, season and serve. You can also serve this hot, but if it's left out on a buffet table, the herbs will wilt. It will keep in the fridge for 1 day.