Camargue rice (Riz Carmarguais) from Cooking Provence: Four Generations of Recipes and Traditions (page 190) by Joan Schwartz and Antoine Bouterin
- cumin seeds
- bay leaves
- Show all ingredients...
- Serves : 8-10
Where’s the full recipe - why can I only see the ingredients?
Accompaniments: Roasted monkfish (Rôti de lotte); Monkfish in cabbage leaves (Paupiettes de lotte); Rack of lamb farm style (Carré d'agneau comme à la ferme); Turkey wings in the style of Aunt Thérèse (Ailes de dindes comme Tante Thérèse)
Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.
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