Camargue Red Rice Salad

Ingredients

• 2 cups Camargue red rice
• Kosher salt
• 1 medium zucchini, small dice
• 1 cup chopped haricots verts
• 1 1/2 cups flat leaf parsley
• 1/2 cup olive oil
• 2 tablespoons lemon juice
• Freshly cracked black pepper
• 2 scallions, finely sliced
• 40 French green olives, such as lucques or picholine, pitted and chopped
• 2 cups spinach, chiffonade
• 1 cup chopped walnuts

Directions

1. Cook the rice pasta-style: drop it into a large pot of salted water at a boil and simmer for 30 minutes, until tender with a little firmness left. Stir in the zucchini and haricots verts and continue cooking for 5 minutes. Pour the rice and vegetables into a colander to drain together.
2. As they drain, coarsely chop the parsley, then put it in a food processor with the olive oil and salt. Process for 5 minutes, until the mixture becomes a vivid green parsley oil. Mix in the lemon juice and pepper, then pour the sauce over the rice. Add the scallions and toss everything thoroughly.
3. Set the salad aside until it has cooled all the way to room temperature. Right before serving, fold in the olives, spinach, and walnuts. Serve at room temperature with poultry or fish, or as part of a vegetarian salad spread.