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Camargue rice

Camargue black rice

PT45M

1
Preheat the oven to 160°C/gas mark 3
2
Melt a knob of butter and some olive oil in a heavy-based, ovenproof pan (with a tight fitting lid)
  • 1 knob of butter
  • olive oil
3
Sauté the onion in a dash of oil. Once translucent, add the rice, garlic, thyme, bay, and chilli and season with salt. Stir for a few minutes until everything is well-coated in the oil
  • 1 red onion, finely chopped
  • 2 bay leaves
  • 4 sprigs of thyme
  • 1 small red chilli, finely chopped
4
Add the wine and cook until the liquid has reduced by half. Add 800ml of water, bring to the boil and cover the pan with the lid. Bake in the oven for 40 minutes, then serve
  • 20ml of red wine

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Camargue black rice

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