Serves: 4 Takes: 55 mins
Ingredients 1 tbsp olive oil 250g Camargue red rice 40g butternut squash, peeled and diced into ½ cm cubes 2 parsnips, peeled and diced into ½ cm cubes ½ medium cauliflower, cut into small florets ½ sweetheart cabbage, thinly sliced 3 tbsp grapeseed oil 2 garlic cloves, peeled and finely sliced 20g ginger, peeled and finely sliced 60g organic firm tofu, diced into ½ cm cubes 2 tsp soy sauce 100g beansprouts 4 spring onions, trimmed and thinly sliced 1 bunch coriander (40g), leaves picked Stone Pot For Cooking
1 Add the olive oil to a frying pan and place over a low heat. Add the rice and toss to coat in the oil, frying for 2 mins. Add 650ml water and a pinch of salt, then bring to the boil and cook, covered, over a low heat for 45 mins. 2 While the rice is cooking, prepare a large bowl of iced water. Set a medium-sized saucepan of salted water over a medium heat and bring to the boil. Blanch the butternut squash for 1-2 mins, then lift it out and immediately add to the bowl of iced water. Strain and set aside. Repeat for the parsnips, cauliflower and cabbage. 3 Once the rice is cooked, drain and rinse in cold water, then set aside. Heat the grapeseed oil in a wok over a low heat until it smokes. Add the garlic and ginger and fry for 1 min, then add the tofu and continue to cook, stirring, for a further 2 mins. 4 Tip in the blanched vegetables and cooked red rice and stir constantly for 3 mins. Add the soy sauce, beansprouts and spring onion and toss to combine, scraping the bottom of the pan to deglaze. To serve, garnish with the coriander leaves.
Read our feature about the Camargue.
Published in the September issue of National Geographic Traveller Food
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