Black Camargue Rice

CC#1 raved about the black rice dish she had in Cannes served with grilled calamari (the lone woman sitting on the waterfront was not her but she took the picture). We had to try it. I was able to track down the black Camargue rice grown only in Provence. When that option became unavailable, I found a big stash of red rice grown in Italy. Close enough. The rice is nutty and flavorful and pairs extremely well with grilled seafood. I made the roasted Branzino fish based on this recipe a while back and will go back to write it down. But the star is definitely the black rice, and here is a wonderful recipe with my addition of pan-fried kielbasa. Simply divine!

Ingredients:

• 400 g Camargue black rice or Italian red rice, rinsed

• 1 red onion, finely chopped

• 2 bay leaves

• 4 sprigs of fresh thyme or 1 tsp dried thyme

• 1 small red chili finely chopped or 1/2 tsp chili flakes

• 2 tbsp olive oil (plus 1 knob of butter, optional)

• 200ml red wine

• 1/2 link of kielbasa, cut into small cubes

• Salt and pepper to taste

Instructions:

• Sautée onions in olive oil (and butter) until translucent

• Add in rice, bay leaves, thyme, and chili flakes and stir for a few minutes until well coated with oil

• Add 200ml of red wine and cook until the liquid is reduced in half

• Add 700ml of water, mix well, and pour everything into rice cooker

• Cook in brown rice mode until done

• Cook kielbasa cubes in fry pan until slightly charred and grease renders out

• Mix kielbasa pieces into rice and season to taste with salt and pepper