Photo by: Richard Learoyd

Camargue red rice and quinoa with orange and pistachios

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60g shelled pistachio nuts
200g quinoa
200g Camargue red rice
1 medium onion, sliced
150ml olive oil
grated zest and juice of 1 orange
2 tsp lemon juice
1 garlic clove, crushed
4 spring onions, thinly sliced
100g dried apricots, roughly chopped
40g rocket
salt and black pepper

Tricia Jadoonanan, for a long period the head chef at our Islington branch, brought Camargue red rice to Ottolenghi and does wonders with it, including this recipe. This French rice has an outstanding nutty flavour, a good dry consistency and a colour much more appealing than other wholegrain varieties. Quinoa, a native of South America, has a satisfying ‘bouncy’ texture and is probably one of the healthiest foodstuffs available. It has more protein than any other grain and the perfect set of amino acids (not that this would make us eat it if it didn’t taste great).

Serves 4

(p 76, The Ottolenghi cookbook)


The method for this recipe is available in the book Ottolenghi, The Cookbook, available to buy here.
Ottolenghi, The Cookbook |

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