I made this red camargue rice salad last month. It was my first time cooking and eating red camargue rice.
I don't know why, but I had expected the red camargue rice to be chewy like brown rice, but it wasn't and was somewhere in between white rice and brown rice. It did however add texture and faint colour to this very autumnal looking salad. The rice was further enhanced by the flavours of the roasted butternut squash and red peppers, I also threw in some fresh tomatoes. There was plenty of left over as the quantity I made served 3 - 4, so I took some into work the following day for lunch.