Vegetable Soup with Red Camargue Rice

Soup made with carrot, celery, red Camargue rice, red onion, split peas, tomato puree, sunflower oil, and vegetable stock.

The split green peas were soaked overnight. The carrot, celery, red onion were stir-fried for fifteen minutes in sunflower oil, and then I added half a pint of boiling water. I added the soaked split peas, the camargue rice, and the bay leaf. Cooked for at least forty minutes under glass at a low heat.

At this point I added a couple of squirts of tomato puree, and some vegetable stock.

 Cooked for another forty five minutes at a low heat under glass. Add herbs, according to preference. Serve with black pepper. But delicious as is!

Jarlsberg Cheese Salad

A simple and healthy cheese salad, made with red camargue rice, split peas, grated carrot, small baby plum tomatoes, herbs, and authentic Norwegian Jarlsberg cheese, served with some Greek style yogurt infused with a (very) little English mustard.

The split peas were soaked in unsalted water overnight, then cooked for twenty minutes until soft. The red camargue rice was cooked for thirty-five minutes at a low heat, also in unsalted water, with a drizzle of sunflower oil to prevent sticking.

Rinse the rice, and allow both ingredients to cool. Set aside. 

The carrot was grated and mixed with a little coriander leaf.   Then the baby plum tomatoes were cut diagonally in half. 

I chose not to grate the Jarlsberg, but instead cut it into wedges. The cheese is mild in flavour, and resembles Emmental, but with fewer holes. 

Add the cooled split peas and the rice to a bowl, and stir together with some Herbes de Provence. Decant to the serving plate along with the grated carrot and coriander, the tomato, the cheese, and the mixture of English mustard and yoghurt. Dress the dish with black pepper, and a small (optional) squeeze of lemon juice (I chose not to add lemon juice). Delicious!