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    Spicy Red Rice

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    Spicy Red Rice

    Serve this North African-inspired salad as part of a spread of nibbly dishes: perhaps hot flatbreads, a pepper salad, lamb kebabs and slices of griddled Halloumi cheese.

    • Vegetarian
    • Preparation time: 15 minutes
    • Cooking time: 30 minutes, plus cooling
    • Total time: 45 minutes, plus cooling 45 minutes

    Serves: 4 as a side dish


    • 2 x 125g sachets Camargue red rice
    • 1 litre hot vegetable stock
    • 2 tbsp olive oil, plus extra for dressing
    • 1 onion, finely chopped
    • 1 clove garlic, finely chopped
    • 1 pickled lemon, pulp discarded, skin finely diced
    • 1 large tomato, deseeded and chopped
    • 75g roasted marcona almonds, roughly chopped
    • 80g coriander, chopped
    • 1 tsp harissa or rose harissa, or to taste
    • Lemon juice


    1. Put the rice and stock into a large pan, bring to the boil, then simmer, covered, for about 30 minutes, or until cooked but still with a bit of bite.
    2. Meanwhile, sauté the onion and garlic in the oil, over a medium heat, till soft and golden. Drain the rice, mix with the onion and garlic and set aside.
    3. When cool, mix in the chopped lemon, tomato, almonds and coriander (reserve some for decoration). Thin the harissa with a little olive oil and lemon juice and stir into the salad. Scatter with the remaining coriander and serve.

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