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Camargue red rice and quinoa with orange and pistachios from Ottolenghi: The Cookbook (page 76) by Yotam Ottolenghi and Sami Tamimi

  • spring onions
  • dried apricots
  • rocket
  • lemons
  • oranges
  • pistachio nuts
  • quinoa
  • Camargue red rice

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Notes about this recipe

  • tekobo on April 14, 2017

    So glad all the preceding notes convinced me to try this out. Substantial salad that went well with pan fried brill for lunch. Mark, Jules and Rick loved it.

  • IsaSim on March 31, 2014

    Excellent, and just a bit more lemon juice was perfect (more like a whole lemon instead of 2 tsp).

  • stockholm28 on September 09, 2013

    I love this dish. It is a great dish to make in advance to bring to a picnic or pot luck. One tip ... if you are making it in advance, don't add the arugula until shortly before serving.

  • k.a.g on June 10, 2013

    I found this time consuming to make, but entirely worth it (like most of the Ottolenghi recipes I've tried, actually!). It's something that doesn't blow you away with the first bite, but then you find yourself coming back for just a bit more...and another bit more... Even having said that, as a side dish I think this would easily stretch to feed 6, maybe even 8 people, rather than 4 as the recipe says.

  • amraub on September 08, 2012

    Fantastic. Made with wild rice instead of camargue red.

  • Cheri on March 31, 2011

    Fabulous. Good Potluck dish. Interesting flavors. Yumm!

  • csafreno on January 10, 2011

    I found this recipe on a blog and have been making it for a couple of years now. One of my all-time favorites. The dish that got me to buy the cookbook.

  • pikawicca on July 20, 2010

    A crowd pleaser and summer favorite.

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Reviews about this recipe

  • 101 Cookbooks

    ...a substantial, color-flecked platter showcasing citrus-dressed grains punctuated by pistachios, dried apricots, and arugula.

    Full review