French cuisine · Dough, Pasta & Rice

Camargue Red Rice with Vegetables

Red Camargue rice with bell pepper, zucchini and saffron, staying nutty as it cooks and turning bright golden.

Ingredients · for 4 servings

• 300 g red Camargue rice
• 1 red bell pepper
• 1 yellow bell pepper
• 1 zucchini
• 1 onion
• 3 garlic cloves
• 1 pinch saffron threads
• 700 ml vegetable stock
• 1 organic lemon
• 5 tbsp olive oil
• 1/2 bunch flat-leaf parsley
• Salt, pepper

Instructions

1. Soak the saffron threads in 4 tbsp hot stock and let steep for 10 min. until the liquid is deep orange.
2. Cut both bell peppers and the zucchini into 1.5 cm cubes, finely chop the onion and garlic, and roughly chop the parsley.
3. Heat 3 tbsp olive oil in a wide pot, sauté the onion and garlic for 3 min. until translucent, then add the rice and toast for 2 min., stirring.
4. Pour in the remaining stock and the saffron liquid, season with salt and pepper, and cook the rice covered over low heat for 35 min. — it should stay deliberately nutty and firm to the bite.
5. Meanwhile fry the vegetables in the remaining olive oil over high heat for 6–8 min. until browned at the edges but still crisp.
6. Fold the vegetables into the rice, season with the juice of half a lemon and pepper, sprinkle with parsley, and serve with the remaining lemon wedges.