After four weeks, the water is slowly drained and the floating rice plants sink to the floor and grow roots. Some of the salt that is harvested there is used to produce Fleur de Sel de Camargue, a hand raked salt that has the faint aroma of violets. This striking, brick-red rice pilaf perks up any plate with its lovely color and nutty flavor, but is an especially complimentary side to roasted pork and chicken.

It adds a unique and flavorful twist to any recipe, making it the perfect ingredient to elevate your meals.There are wild grey horses that are looked after by the rather dashing guardians (southern France’s answer to cowboys) and flocks of flamingos.

There is no crust, it’s more like a good risotto – minus the cheese, obviously – just spiced with saffron - there you have it! Not suitable for peanut, nut, milk, gluten, sesame and soya allergy sufferers due to manufacturing methods. Use our Organic Camargue Red Rice as a base for grain bowls, a flavorful addition to soups and stews, or a side dish to complement your favourite protein. I had bought her some biona organic Carmargue rice before, and she informed how much she liked it and its nutty flavour.Discover Thames Organic's Organic Camargue Red Rice – a versatile and delightful addition to your kitchen, perfect for a variety of culinary preferences. The 103 third parties who use cookies on this service do so for their purposes of displaying and measuring personalized ads, generating audience insights, and developing and improving products.

The control body code number and place where the agricultural materials of the product have been farmed are displayed next to the EU Organic logo. I cook it as the French do, like pasta, in a huge pot of salted boiling water until it is al dente, and then I drain it in a colander.A vegetarian who was actually more of a carb-atarian and who occasionally cooked horrible hippie food with whatever strange dregs were rolling around in the fridge (sauerkraut burritos, anyone?

Products are tagged with dietary requirements (gluten free etc) only where labelled as such by the manufacturer. Originating from the wetlands of southern France, Camargue rice has an intense, nutty flavour and a chewy texture that adds that little something extra to your cooking. Its name comes from its coloring, which results from pigments in the outer bran layer, and has a pleasantly chewy texture and a nutty flavour.My daughter appreciated the gift very much, and no doubt will be creating several dishes with its usage. In fact I was in such a high state of admiration I even got excited about watching a smallish black bird swoop down close to where I was standing to peck at the ground…. The area also produces the seriously tasty Camargue rice, which is featured in this postcard recipe. Anyone planning a visit to the Camargue should leave room (and weight) in their suitcase for a couple of packets of this superfood.