400 g of Camargue PGI whole black long-grain rice Hériztage
A few bay leaves
Tarragon and chives
1 zucchini
1 carrot
1/2 fennel bulb
Grape tomatoes
Add one volume of rice to five volumes of boiling salted water with a few bay leaves.
Cook covered for 35 minutes over medium heat.
Drain and let cool.
Chop the zucchini, carrot, and fennel into very small pieces. Mix them with the rice.
Add half a sliced onion and some chopped tarragon and chives.
Season to taste and let marinate in the fridge for 1 hour.
Serve on plates with a grape tomato, cut into quarters.
We use cookies and other trackers to analyze and improve your user experience, measure audience statistics, and allow you to watch videos. For more information, you can consult the "Personal Data Charter".
Cookie management
We use cookies and other trackers to analyze and improve your user experience, measure audience statistics, and allow you to watch videos. For more information, you can consult the "Personal Data Charter".
