Camargue rice sautéed with dried fruits and nuts by Laurent Mariotte

Ingredients

4 servings

• 300 g Camargue white long-grain rice
• 1/2 bunch of spring onions
• 2 tablespoons of flour
• 10 cl frying oil (sunflower)
• 50 g shelled pistachios
• 60 g cranberries
• 4 tablespoons of soy sauce
• 1/2 bunch of cilantro

Steps

1. 1

   In a pan, pour a little oil and sauté the rice until pearly. Pour in 45 cl of boiling water, salt, cover and let cook for 15 minutes over medium heat.

2. 2

   Meanwhile, remove the first layer of the onions and the stalks, slice them into rounds. Mince the green parts of the stalks.

3. 3

   Heat the oil in a sauté pan and fry the onions for 3 minutes. Coat them with flour and fry for 1 to 2 minutes in the pan. Remove them onto paper towels.

4. 4

   Once the rice is cooked, increase the heat, pour in a little oil and sauté the rice for 5 minutes.

5. 5

   Add the pistachios, cranberries, green parts of the spring onions and continue for 1 to 2 minutes. Pour in the soy sauce, serve in a wide salad bowl. Sprinkle with the fried onions and mix well. Add the cilantro leaves and serve immediately.