Red rice from the south of France is unhusked rice with a dark red color. This characteristic color is the result of growing it in clay soil.  It’s a rice with a slightly nutty flavor and when cooked al dente, it’s perfect for salads. You can buy it in health food stores. I prepare a salad with red rice adding zucchini and bell peppers. 
The salad should sit for a few hours in the refrigerator, preferably overnight. Right after preparation it may seem too acidic, but I assure you that after a few hours the flavor will mellow.

Red Rice Salad from Camargue

source: “Tibits at home”, Tibits restaurant cookbook

160 g red rice
1 red bell pepper
1 yellow bell pepper
1 small, young zucchini
1 handful of chopped parsley

Dressing

3 tablespoons olive oil
3 tablespoons apple cider vinegar
1 tablespoon tomato paste
1/2 teaspoon your favorite curry powder
1/2 teaspoon mild paprika
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2  –  1 teaspoon salt (I add 1/2 teaspoon and adjust the next day if needed

Cook the rice for 30 – 40 minutes in a large amount of salted water. Drain in a strainer, rinse with cold water and leave in the strainer to remove excess water.

Clean the vegetables and dice them very finely. 

Place the dressing ingredients in a small bowl and combine thoroughly.

Place all the salad ingredients (rice, dressing, chopped vegetables and parsley) in a large bowl and mix thoroughly.

Cover tightly and place in the refrigerator for a few hours, preferably overnight.

Before serving, mix thoroughly, and if needed, adjust the salt.
Enjoy!