Ingredients
175 g Camargue red rice
75 g dried blueberries or currant
410 g canned kidney beans in water, drained
1 tbsp poppy seeds
1 tbsp sesame seeds
Dressing
1 tbsp wholegrain mustard
1 tbsp sherry vinegar
2 tbsp olive oil
2 tbsp iced water
freshly ground black pepper
Method
- Whisk all dressing ingredients together in a bowl.
- Cook rice according to package instruction or until tender, about 25 to 35 minutes. Remove and drain well.
- Mix rice with blueberries and dressing. Leave to cool and then add the rest of the ingredients. Mix to combine and serve right away.
Makes 6 servings.
Source: GL Diet Made Simple
Note
Camargue red rice is a variety of rice cultivated in the wetlands of the Camargue region of southern France. It is a short-grained and unmilled variety of rice and is therefore quite sticky. It is a brownish-red colour. It has an intense somewhat nutty taste and a naturally chewy texture.
A close substitute for Carmargue rice is long grain brown rice.
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Filed under: Bean, Fruit, Recipe Clipping, Rice, Salad |