Camargue Rice Salad Recipe
Camargue Rice Salad
Flavors of Provence-Alpes-Côte-d'Azur
Total time: 30 to 60 minutes

Preparation time: 20 minutes
Cooking time: 30 minutes

Difficulty: Easy
For 4 servings

- 100 g (3 1/2 oz.) peeled small shrimp
- 20 pitted green olives
- 2 firm tomatoes
- 2 eggs (or 10 quail eggs)
- 65 g (2 oz.) long-grain rice
- 1 mild white onion
- 1 yellow pepper
- 1 thin cucumber
- 1 tsp. coarse salt
- mayonnaise
  1. Cook the rice for 18 minutes in salted boiling water; drain, rinse and cool.
  2. Cook the eggs for 10 minutes in boiling water (4 minutes for quail eggs); cool.
  3. Wash and quarter the tomatoes; remove the juice and seeds and cut the flesh into small dice. Slice the olives thinly. Wash and halve the pepper; remove the stem, ribs and seeds and dice finely. Cut a 10 cm (4") piece of cucumber, brush under running water, dry and slice thinly, leaving the skin on.
  4. Peel and dice the eggs. Peel and coarsely chop the onion.
  5. In a bowl, place the rice, sliced cucumber and olives, shrimp, diced pepper and tomatoes, eggs and onion; combine well and refrigerate. Dress with mayonnaise well-flavoured with mustard just before serving.
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