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A Firm, Nutty Rice from France

by Rebecca Freedman

fromFine Cooking
Issue 71

Here’s something new for your side-dish repertoire: This red rice from the Camargue region of southern France adds a toothy, textural twist to pilafs and salads. It cooks up with a pleasantly firm bite and a nutty flavor. Try it as a side for cherry-crusted roast lamb.

Camargue rice, $7 for 1 lb., at

Photo: Scott Phillips

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