Deliciously healthy French Camargue Rice with Canellini Beans, Feta and Parsley
Just because the sun’s been out for more than three days and there wasn’t much rain so far doesn’t mean rainy weather and cold days in Brussels are over. They could come back any time, sneaking in and making you curse about those loose cobblestones on the streets; hiding vast amounts of water that justs waits for you to step on.
Well, reason enough to stay healthy and this salad will help you with this.
Ingredients (Serves 2):
For the salad:
150g of red, wild Camargue rice
100g Feta, crumble into small pieces
15 cherry tomatoes, halved
1 tin of Canellini beans, drained
1 red onion, chopped into cubes
a handfull of flat leaf parsley, washed and roughly chopped
3 tbsp of pumpkin seeds
For the dressing:
4 anchovy filets (optional), finely chopped into stripes
1-2 tbsp kapers (optional)
5 preserved basil leaves, or 10 fresh basil leaves, roughly chopped
1 tsp of sea salt flakes
1/2 tsp of freshly ground pepper
2 tbsp of extra vergine olive oil
3 tsp of white Balsamic vinegar
Juice from 1/2 lemon
Preparation method:
Rinse the rice in cold water. Fill into a pot and add twice the amount (of rice) of water, bring to a boil, turn down heat and let simmer for 40-45 minutes, until mostly soft and firm to the bite. Let cool a bit.
For the dressing put all the ingredients in a food processor and pulse until an even dressing has formed, or put everything in a jar, close tightly and shake well so that all ingredients are combined.
Arrange the rice, Feta, tomatoes, beans, onion, parsley and pumpkin seeds equally in two bowls. Add half of the dressing to each bowl and toss to combine well. Serve immediately.
