Red Camargue Rice and Spinach Stew With Sage and Rosemary
An incredibly simple soup that has been adapted and tweaked from a family favourite. The red camargue rice soaks up the soups stock and helps add bite and thickness. The rice is key to allowing the soup get better with age. After a while in the fridge the rice expands and the soup turns more into a stew-like salty salad that is every bit as tasty as it's soup counterpart.
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