Many moons ago, I went to the Camargue region of southern France, where wild white horses roam, the salt lakes are pink and the rice is red. This rice is sweet, nutty and robust, and so good that you can hang a meal around it. You can’t really go wrong, but, for this recipe, I’ve added cannellini beans and feta for creaminess, green beans for freshness and a pomegranate molasses and lime dressing to keep things bright and zingy. Red rice and green bean salad with feta and pomegranate molasses This is a great, low-effort spring evening meal in which
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