Camargue black rice

Chef Julian Carlon of Pascal Aussignac's Cigalon serves up a stunning Camargue black rice recipe, infused with herbs, chilli and red wine for a next-level side dish that he serves with braised beef shin. This gorgeous grain hails from Provence in the South of France, and possesses a delightful nutty flavour as well as a dramatic appearance.

First published in 2017
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Ingredients

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Imperial

Camargue black rice

Method

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)
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
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
First published in 2017
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Pascal Aussignac left France with business partner Vincent Labeyrie to champion 'la cuisine de Gascogne' at his restaurant, Club Gascon, in 1998.

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