Camargue Rice with Olives, Preserved Lemon and Chilli
Camargue rice cooked using the pilaf method, flavoured with olives, preserved lemon and fresh chilli. A clean Southern French rice dish that works with fish, poultry or on its own.
Rice as a Base, Not as a Side Dish
In the Camargue, rice is an integral part of everyday cooking. It has been cultivated there for generations, irrigated by the Rhône, and consumed without much fuss. Rather than being a specialty, it is a staple. Just like olive oil, salt, and wine.
This dish was inspired by that idea. Camargue rice with olives, prepared using the pilaf method, is all about simplicity and technique. First, the rice is sautéed in olive oil, then deglazed with white wine before being gently cooked in an aromatic stock. The black and green olives provide the characteristic salty flavour typical of this region. I found the recipe in a local bookshop in Aigues-Mortes and just tweaked it to suit my own taste.
I've deliberately kept the recipe simple. Lemon confit adds a touch of freshness, while the fresh chilli provides a subtle kick. There are no cheese or other unnecessary additions. Just flavours that complement the rice, without overpowering it.
This rice is delicious served with fish, poultry or lamb, but it is also wonderful on its own. It can be served hot or lukewarm as part of a simple meal. It's an unassuming dish that's just right.
Recipe: Camargue Rice With Olives, Prepared Pilaf-Style
Ingredients for 4 people:
- 280 g white Camargue rice (Oryza sativa japonica)
- 1 large white onion, finely chopped
- 1 clove of garlic, finely chopped
- 125 ml dry white wine
- 400 ml aromatic olive stock (see below)
- 80 g green olives, pitted and finely chopped
- 1½ tbsp citron confit, chopped or finely sliced (skin only)
- ½ fresh chilli, deseeded and finely chopped
- Good quality olive oil
- Fleur de sel de Camargue
- Freshly ground black pepper
For the aromatic stock:
- ½ onion, roughly chopped
- ½ carrot, in chunks
- 1 stick of celery, in chunks
- 1 clove of garlic
- A few sprigs of thyme and rosemary
- ½ tsp coriander seeds (whole)
- 75 g black olives, roughly crushed
- Salt
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Step 1: Black Olives as Base Flavour.
Place all the aromatic stock ingredients in a medium-sized pot with 65cl of water. As soon as it comes to the boil, remove it from the heat and leave it to infuse for 10 minutes. Strain carefully and keep warm.
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Step 2: How to Prepare the Rice.
Heat a large, shallow pan over a medium heat and add a generous dash of olive oil. Gently fry the onion until softened, taking care not to let it brown. Add the garlic and fry briefly.
Rinse the rice until the water runs clear and then drain it thoroughly. Next, add the rice to the pan and stir continuously until all the grains are glossy and slightly translucent. Deglaze with white wine, allowing it to evaporate completely.
Pour the hot stock into the rice all at once. Stir once, then cover the pan and cook over a low heat until the rice is al dente and most of the liquid has been absorbed, about 12 minutes. Do not keep stirring.
Remove the pan from the heat and leave the rice to rest for two minutes. Then gently fold the green olives, citron confit and chilli pepper into the rice. Add an extra dash of olive oil. Season to taste with fleur de sel and black pepper.
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Step 3: How to Serve This Dish.
Serve the rice on its own in a wide dish or shallow bowl. Garnish with grated lemon zest or lemon basil to finish.
This dish goes well with grilled fish, poultry or lamb, but it can also be served on its own, either hot or warm, or as part of a buffet.
![Camargue Rice 1]()
Fancy another dish from the Camargue after this rice dish? Then soupe au pistou is the obvious next step: just as simple and perfectly in keeping with the season.
Soupe au pistou (button)