Camargue Rice Salad

INGREDIENTS (SERVES 6 - 8)

500 grams of red “Camargue” rice
Pinch of sea salt
7 tablespoons extra virgin olive oil
4 tablespoons light balsamic vinegar
2 lemons
2 celery sticks, sliced
1 glove of garlic, sliced
3 medium carrots, grated
200 grams feta cheese, crumbled
200 grams pancetta cubes
200 grams of sweet corn
300 grams canned sliced mushrooms
30 grams parsley
30 grams butter

DIRECTIONS

You will need a big bowl to mix and serve the salad, a pot to cook to the rice, two sauce pans to cook the ingredients and a small bowl to mix the dressing.

COOK THE RICE

First, you will need to cook the rice. Cook the rice as indicated on the instructions. Drain and allow to cool. While the rice is cooking, you can prepare all the ingredients.

COOKING THE INGREDIENTS

1. Preheat a medium sauce pan, add 1 tablespoon of olive oil, the garlic, mushrooms, butter, and parsley. Cook for approximately 20 minutes over high heat. Occasionally add a small amount of water to keep the mushrooms from drying out while cooking.
2.  Preheat the other sauce pan, add 1 tablespoon of olive oil and the pancetta and cook until crispy, usually about 5 minutes. Then remove from heat and drain the liquid.
   

DRESSING

In a bowl mix 5 tablespoons of olive oil, the balsamic vinegar, squeeze in the lemons, and a pinch of sea salt. Whisk until thoroughly mixed.

PUTTING IT ALL TOGETHER

Put everything you have prepared in a big bowl and add in the celery, carrots, feta cheese, and sweet corn.
Mix thoroughly and serve!