This recipe is adapted from one by chef Eric Fraudeau, who recommends serving it with sardines or other grilled fish. I like the combination of basil and lemon with cucumber and zucchini.
Makes 4 servings
1 cup Camargue red rice, rinsed and drained
1 small cucumber
1 very small zucchini
1 bunch chervil
1 bunch chives
Ground white pepper
Leaves from 1 bunch basil
3 tablespoons olive oil
Juice of 1 lemon
2 small tomatoes, seeded and diced
Add the rice to a deep pan. Add two cups of water. Bring the water to the boil. Let it boil for a minute then turn the heat down, cover and cook for 25 minutes, or until just tender. Remove from heat and set aside. Season with salt to taste.
Peel the cucumbers, cut in half lengthwise, and scoop out the seeds. Cut the flesh in small dice. Cut the zucchini in small dice. Chop the chervil and chives fine. Mix the cucumber, zucchini, chervil and chives into the rice and season with salt and pepper.
Puree the basil with the olive oil. Stir the lemon juice into the basil puree and season with salt and pepper.
In the center of each serving plate, place a mound of rice. Drizzle with the basil sauce and garnish with diced tomatoes. Serve immediately.