Camargue rice with carrots recipe
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Serves:     people
Notes from Anna
  • A tasty and healthy side dish that goes well with grilled chicken and fish.
  • Turn any leftover rice into a healthy lunch by adding a lightly boiled egg or some feta.


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  1. Prepare the vegetable stock according to packet instructions.
  2. Peel and finely slice the carrots. Wash the spring onions, top and tail them and slice finely. Rinse the celery sticks and finely chop them.
  3. Heat 2 tablespoons of olive oil in a large saucepan. Add the carrots, spring onions and celery, sprinkle with a little salt and cook over a very low heat for 3-4 minutes.
  4. Add the vegetable stock to the pan and bring to the boil. Add the rice and cook for 25 minutes, adding a little hot water if the rice starts becoming too dry.
  5. Wash the basil and roughly tear the leaves over the rice. Drizzle with the remaining tablespoon of olive oil, add a generous grinding of black pepper and serve.

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