Delia Smith Camargue Red Rice Salad Recipe

This Camargue red rice salad is a beautifully nutty, chewy, satisfying salad with plenty of fresh crunch and a bright, mustardy vinaigrette. The rice holds its bite and colour, so it looks as good as it tastes, even after sitting for a while. It’s an easy, dependable recipe that’s ideal for make-ahead lunches, picnics, and simple suppers. Total time is about 50 minutes, with most of that being hands-off while the rice cooks.

Ingredients

For the red rice

• 250g Camargue red rice
• Salt, for the cooking water
• 1 bay leaf (optional)

For the roasted vegetables

• 1 red pepper, deseeded and cut into strips
• 1 yellow pepper, deseeded and cut into strips
• 1 tbsp olive oil
• Pinch of salt

For the salad

• 200g cherry tomatoes, halved
• 1/2 cucumber, diced
• 4 spring onions, finely sliced
• 60g black olives, pitted and halved
• 2 tbsp chopped fresh parsley
• 1 tbsp chopped fresh mint (optional)
• 150g feta, crumbled (optional)
• 30g flaked almonds, toasted (add at the end)

For the dressing

• 4 tbsp extra-virgin olive oil
• 2 tbsp red wine vinegar (or cider vinegar)
• 1 tsp Dijon mustard
• 1 tsp honey (or a pinch of sugar)
• 1 small garlic clove, finely grated or crushed
• Salt and freshly ground black pepper

How to Make Delia Smith Camargue Red Rice Salad Recipe

• Prepare the oven: Preheat the oven to 200°C or 180°C fan. Line a baking tray with baking paper so the peppers roast cleanly and are easy to lift off the tray.
• Roast the peppers: Toss the sliced peppers with 1 tbsp olive oil and a pinch of salt. Spread out in a single layer and roast for 18–22 minutes, turning once, until softened with lightly charred edges. Set aside to cool, then chop into bite-sized pieces.
• Cook the rice: Meanwhile, bring a large pan of salted water to the boil. Add the Camargue red rice (and bay leaf if using) and cook for 30–35 minutes, stirring now and then, until the grains are tender but still nicely chewy.
• Cool the rice: Drain the rice thoroughly, discard the bay leaf, then spread the rice out on a wide plate or tray. Let it cool until just warm or room temperature. This stops it clumping and keeps the salad light.
• Toast the almonds (quick “bake” on the hob): Tip the flaked almonds into a dry frying pan and toast over medium heat for 2–4 minutes, stirring often, until pale golden. Remove to a plate straight away so they don’t keep browning in the hot pan.
• Mix the dressing: In a small bowl or jug, whisk together the extra-virgin olive oil, vinegar, Dijon mustard, honey, garlic, and a little salt and pepper. Taste it. It should be bright and punchy because the rice will mellow it out.
• Assemble the salad: In a large bowl, combine the cooled rice, roasted peppers, cherry tomatoes, cucumber, spring onions, olives, and herbs. Pour over the dressing and toss thoroughly so every grain gets coated.
• Finish and serve: Taste and adjust seasoning. Fold through the feta if using. Scatter the toasted almonds over the top just before serving so they stay crisp.

Tips

How do I stop Camargue red rice from turning mushy?

Use plenty of boiling water, keep it at a steady simmer, and start checking at 30 minutes. Drain as soon as it’s tender with a chew, then spread it out to cool so it stops cooking from its own steam.

Why does my rice salad taste a bit flat?

Cold rice needs a confident dressing. Season the cooking water well, then make sure your vinaigrette is properly sharp before you toss it through. A final pinch of salt or an extra splash of vinegar right before serving makes a big difference.

Can I make it ahead without it going soggy?

Yes. Keep the cucumber and tomatoes fairly chunky, drain the rice very well, and add the toasted almonds at the last minute. If you’re making it a day ahead, hold back a tablespoon of dressing to freshen it up just before serving.

What if I don’t want to turn the oven on?

Swap the roasted peppers for drained, sliced jarred roasted peppers. Pat them dry with kitchen paper so they don’t water down the salad.

Serving Suggestions

• With roast chicken, salmon, or grilled halloumi
• Piled into lunchboxes with extra feta and a lemon wedge
• Alongside a simple green salad and crusty bread
• As part of a picnic spread with hummus and crudités

Storage

Room temperature

If your kitchen is cool, it can sit out for up to 2 hours (1 hour if it’s warm), which makes it great for serving at gatherings. After that, refrigerate.

Refrigerator

Store in an airtight container for up to 3 days. For the best texture, add the toasted almonds just before serving, and refresh with a small splash of olive oil or vinegar if needed.

Freezing

I don’t recommend freezing this salad once assembled as cucumber and tomatoes soften and weep as they thaw. You can freeze cooked red rice on its own for up to 2 months, then defrost, fluff, and build the salad fresh.

Nutrition

• Calories: 280 kcal
• Carbohydrates: 34 g
• Protein: 7 g
• Fat: 13 g
• Saturated Fat: 3 g
• Sodium: 260 mg

Nutrition values are estimates and will vary depending on exact ingredients and portion sizes.

FAQs