Camargue red rice

Camargue red rice is a variety of rice that is cultivated in the wetlands of the Camargue region of southern France. It is known for its unique red husk and nutty flavor.

History

Camargue red rice was first cultivated in the late 20th century. It is a relatively new variety of rice, having been developed from a wild red rice that grew naturally in the Camargue region. The cultivation of this rice has helped to preserve the unique ecosystem of the Camargue, which is home to many species of birds and other wildlife.

Cultivation

Camargue red rice is grown in the Rhône River Delta, in the Camargue region of France. The rice is cultivated in fields that are flooded with up to a foot of water from the Rhône. This method of cultivation, known as paddy farming, helps to control weeds and pests, and also provides a habitat for local wildlife.

Characteristics

Camargue red rice is a short-grain rice with a distinctive red husk. It has a nutty flavor and a chewy texture. The rice retains its color when cooked, making it a visually striking addition to a variety of dishes.

Culinary uses

Camargue red rice is often used in Mediterranean cuisine, particularly in dishes from the Provence region of France. It can be used in a variety of dishes, including salads, risottos, and pilafs. It is also often served as a side dish with fish or meat.

Health benefits

Camargue red rice is rich in fiber, vitamin B, and minerals such as iron and magnesium. It is also a good source of antioxidants, which can help to protect the body against damage from free radicals.

See also

• Rice
• Camargue
• Mediterranean cuisine