Camargue red rice is an unmilled rice grown in France’s Camargue wetlands. It’s similar to other brown rices but has a chewier, stickier texture with a nutty flavor. Great as an accompaniment with richer meats and stews such as the gardianne de taureau (wild bull meat stew). Also makes a delightful summer salad when mixed with French green lentils.
1 ½ cups Camargue red rice
Oil for sautéing vegetables
½ lb mushrooms, sliced
1 large shallot, minced
2 ½ cups chicken stock
Salt and pepper to taste
In a sauce pan with a tight fitting lid, heat the oil over medium-high heat and add the mushrooms. When the mushrooms have released their water, it has evaporated and they start to soak up the oil, about 3-4 minutes, reduce heat to medium and add the shallots. Sauté until the shallots soften, about 3 minutes. Add the rice and seasoning, stirring to coat the grains. Pour in the stock and bring to a simmer. Reduce heat to low, cover and let simmer until the liquid has absorbed and the rice is tender, about 45-50 minutes. Remove pan from heat, place a clean dish towel under the lid and let sit for 5 minutes to absorb the excess moisture. Correct the seasoning, fluff with a fork and serve.
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