This week's recipe

Camargue Red Rice Salad:
While best known for it’s hearty Cassoulet, a duck, sausage and white bean stew, the cuisine of France’s Languedoc region does have a lighter side. For this week’s recipe we are using Camargue Red Rice as the base of a wonderful quick and easy Spring Rice Salad.

Ingredients: 

• 1 Cup Riz Rouge Camargue Red Rice Blend ***
• 2 Cups Water or Chicken Stock
• 1 Can Roland White Asparagus Spears (chopped into ¼ inch pieces) ***
• 1 Package Cole’s Smoked Portuguese Sardines (roughly chopped) ***
• 1 English Seedless Cucumber (peeled and diced)
• 1 Batch Parsley Vinaigrette (blend together the following ingredients together in a food processor )
• 2 cups (packed) flat-leaf parsley (leaves and stems)
• 1/2 cup olive oil  ***
• 3 tablespoons fresh lemon juice
• 1/2 tablespoon Champagne vinegar  ***
• 1 garlic clove, crushed
• Kosher salt and freshly ground black pepper

*** Available at The Wine and Cheese Place Forsyth

Assembly:Add Riz Rouge Rice Blend to boiling stock, cover and simmer for 25 Minutes. Drain rice and let cool while making the Parsley Vinaigrette. Once rice is cool combine with vinaigrette, asparagus, cucumber and sardines, toss gently until mixed. Serves 2 as a dinner salad or 4 as a side.


Pair with these two wines:

2011 La Croix Gratiot Picpoul de Pinet 
2009 Domaine Aime Minervois