On average each person in the world consumes 54 kilos a year. There is no crust, it’s more like a good risotto – minus the cheese, obviously – just spiced with saffron - there you have it! Camargue Rice. The pink flamingo (Phoenicopterus roseus) is just one of the estimated 340 animal species that inhabit the Camargue, including nine European heron species that regularly pass through. After the Second World War, money from the Marshall Plan aimed at revitalising Europe, was invested in the area, which allowed irrigation and drainage ditches to be created, land to be levelled, and pumping stations, rice transformation centres and silos to be built. Marine Rozière, from the Maison du Riz (www.maisonduriz.com) in Albaron, Bouches-du-Rhône comes from the sixth generation to cultivate rice on her farm where she works with her parents and brother. Add rinsed What the Food ! Only one region today produces all the rice "made in France", the Camargue. “One of my favourites is red rice which is very good for your health and it can lower cholesterol levels.”. European quality mark awarded officially since June 6, 2000, the Protected Geographical Indication (IGP) helps to protect the name "Rice of Camargue" in the entire European Union. Rice imports had stopped due to the war and the emerging independence of the French colony of Indochina had also awakened an interest in the old cereal farms in the Camargue delta. They cultivate 300 hectares of cereal, 200 hectares of rice and 100 of durum wheat. Shortly after World War II vast swaths of salt marshes were desalinated. None of it is genetically modified and you can find out exactly which farm your rice comes from.”. Take a look at our tips and instructions for preparing Camargue rice! Laser-guided levelsDuring the rest of autumn and winter, each field is dried and levelled with the aid of a laser-guided blade as the surface must be as flat as possible. The red Camargue rice came about through a natural mutation and is now world famous; in 2000 this high-quality organic product was granted protected geographical indication (PGI) status. In France 25% of rice on consumers’ plates comes from the Camargue. However, he says that in terms of quality, the Riz de Camargue is one of the best, one of the healthiest and certainly the one with the highest traceability:“Our rice is a premium rice. Heat butter in large oven-safe pan, and add onion. “The crop is in water from May to September and we drain the fields 15 days before we harvest it. The family sell their rice directly to supermarkets. For the biscuits mix the rice flour, egg white, olive oil, water, salt, ground coriander and grilled sesame seeds. Chapter 2 : Never-ending French Dinner, Pascaline Lepeltier - Loire Valley Wines 1, Fromager d’Affinois and Porcini Mushroom Grilled Cheese, PDO Vallée des Baux-de-Provence Olive Oil. Nature trails, observation platforms and exhibitions in the park, not to mention the Camargue Museum and the local Rice Museum (Maison du Riz), all make for an informative day out. The first cultivation of rice in the Camargue dates back to around 1600. “The grains are dried naturally by the mistral which means fungicides don’t need to be added. Camargue rice is renowned in cooking for its nutty flavour; it is aromatic and tasty. Last summer, I fell in love with Arles – instantly. The Rice. In summer, farmers constantly check water levels. To boost the local economy, the previous production of salt was replaced by agriculture. They must control weeds and watch out for coypu, shrimps and flamingos which can destroy a crop. Countless restaurants line the square, including the famous Van Gogh Café, which in 1888 inspired the Dutch artist to paint one of his most famous works: Café Terrace at Night. The beating heart of Arles is the centrally located Place du Forum, not far from the city’s famous ampitheater. The rice is significantly cheaper and there is a whole range available to buy. Prominent guests from all over the world, including artists like Callas, Picasso and Cocteau lived the high life here. For the sauce mix the juice from the lemon, balsamic vinegar, salt, ground coriander and add progressively to the olive oil, whilst beating. It was after World War II that agricultural experts working under the direction of the Marshall Plan helped rice cultivation to become an industry in France. Visitors to the 13,000-hectare nature reserve can also see (and ride!) In China that rises to 250 kilos per person per year, in France that goes down to between four and five kilos. It has all the requirements for this crop – abundant water from the Rhône delta, sun, and the mistral wind, which dries the rice … Nowadays, there are three varieties of rice to choose from: white, black and red. Especially around late summer and fall, the floral scent of saffron, garlic and roast chicken fills the air around the square and in many of the city’s alleys. In pans everywhere, lunchtime Paella camarguaise is simmering away in the open air. Rice and salt are the regional delicacies and this natural landscape between the Rhône and the sea is rousing: The reeds and rice plants rustle in the wind, black bulls graze in the vast green scenery and the famous pink flamingos stand in large groups on the sand bars and salt pans that rise out of the water everywhere. If rice disappears from the Camargue it will ruin the ecosystem bringing back salt marshes and making any form of agriculture impossible.”, Camargue rice timbale with rice flour biscuit, Timbale100g Camargue wholegrain red rice100g Camargue wholegrain black rice100g Camargue wholegrain round rice 100g Camargue white round rice, Sauce1 lemon10cl balsamic vinegar20cl olive oilground coriander10 flat-leaf parsley leaves100g mesclun salad mix. Hold on a minute. They boost the immune system, support the heart and nervous system and help prevent muscle cramps. Camargue (French Red) Rice is grown in the eponymous region of Southeastern France, featuring a beautiful red russet color and wonderful nutty flavor. It is also a youthful city, with plenty of joie de vivre behind its old walls. We were unable to confirm your registration. A look at the traditional rice cultivation in the region, and a yummy recipe too! Method1. Today some 250 rice growers in the Camargue produce about 110,000 tons of rice a … European quality mark awarded officially since June 6, 2000, the Protected Geographical Indication (IGP) helps to protect the name "Rice of Camargue" in the entire European Union. Water can only be used in the fields once, unlike many other countries where it is repumped over and over again. The brown whole grain rice is especially valuable – it’s a powerhouse, full of energy. It has an intense somewhat nutty … Rice, which is one of the most consumed foods in the world, appeared quite late in France. October is harvest time for rice in the Camargue, where 200 rice farmers produce 80,000 tonnes a year from 15,000 hectares of land in the only rice region of France. Today, rice farmers continue to take advantage of the ideal climate conditions. In August 1593, Henry IV, on the advice of his chief minister, Duke of Sully, ordered the production of rice in the Camargue.Until 1930, it was mainly used to create agricultural land for other crops such as vines, because it prevented the region reverting to unproductive salt marshes. Once the husk is removed, the bran is a brownish-red colour. Bring the stock or water to a boil and cook the Camargue rice for 30 minutes. To serveTurn out each ramekin onto a plate, add the salad, the sauce and the rice biscuits. A few days before, the farmers flood the fields with water from the Rhône, which is then warmed by the sun to the 15-17 degrees needed for the seeds to germinate. Red wild rice had traditionally grown in the marshes of the Camargue.. By 2000, the Riz de Camargue had obtained the European Protected Geographical Indication label. Description. Barely 30 minutes away by car (you won’t find many of those inside the city walls, the traffic-calming measures in Arles are exemplary) is the heart of the Parc naturel régional de Camargue and the adjoining salt lagoons known as étangs. True, it’s not so far to the Spanish border. 3. Mr Mazel says they are particularly good with meat or fish: “They are a little different from other varieties as they have a taste a bit like lentils and are crunchy. Rice Flour Biscuit50g Camargue wholemeal rice flour1 egg white10cl water 2cl olive oilsaltground coriander5g grilled sesame seeds. Cook each rice separately, mid-way through cooking season, and add the olive oil when cooked, and stir in with a fork. Humans have lived in the Camargue for millennia, greatly affecting it with drainage schemes, dykes, rice paddies and salt pans. Rice in the Camargue has an interesting history, especially for Americans. 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