Name: Red rice with mushrooms and cavolo nero
Ingredients: 220g red rice (Camargue rice); 2 cinnamon sticks; 4 cardamom pods,bashed in a pestle and mortar; 30g parsley leaves, roughly chopped; 20g dill, picked and roughly chopped; 100g crisp shallots (store-bought or homemade); 30ml olive oil; 300g portobello mushrooms, cut into 5mm-thick slices; 300g oyster mushrooms, roughly torn into large pieces; ½ tsp chilli flakes; 30ml olive oil; 5 garlic cloves, peeled and crushed; 200g cavolo nero, stems discarded, leaves roughly shredded (130g); 30ml olive oil; 2 preserved lemons (60g), skin and flesh finely chopped ( hard pith and seeds discarded); 1 lemon, zest finely grated, to get 1 tsp, and juiced, to get 1½ tbsp; fine sea salt and black pepper

Salad Easy Midweek

Serves 6

Prep 15 min

Cook 40 min

Feel free to make this your own by swapping the red rice for a different rice or grain, or by using whatever mix of mushrooms or leafy green you can get your hands on.

Ingredients

220g	red rice (Camargue rice)
2	cinnamon sticks
4	cardamom pods,bashed in a pestle and mortar
30g	parsley leaves, roughly chopped
20g	dill, picked and roughly chopped
100g	crisp shallots (store-bought or homemade)
ROASTED MUSHROOMS
30ml	olive oil
300g	portobello mushrooms, cut into 5mm-thick slices
300g	oyster mushrooms, roughly torn into large pieces
½ tsp	chilli flakes
GARLICKY CAVELO NERO
30ml	olive oil
5	garlic cloves, peeled and crushed
200g	cavolo nero, stems discarded, leaves roughly shredded (130g)
PRESERVED LEMON DRESSING
30ml	olive oil
2	preserved lemons (60g), skin and flesh finely chopped ( hard pith and seeds discarded)
1	lemon, zest finely grated, to get 1 tsp, and juiced, to get 1½ tbsp
	fine sea salt and black pepper

Method

Preheat the oven to 225C or its highest setting.
Put the rice, cinnamon and cardamom with ¾ teaspoon of salt in a medium saucepan and cover with a litre of water. Bring to a boil on a medium-high heat and cook for 20-25 minutes, until the rice is cooked through but still retains a bite. Drain, discard the cinnamon and cardamom and set aside.
Meanwhile, roast the mushrooms. Place the mushrooms on a parchment lined tray, drizzle over the oil with the chilli flakes and 1⁄2 teaspoon of salt. Mix well and roast for 15-20 minutes, stirring halfway through until golden.
To make the Cavolo nero, place a medium saute pan on medium high heat with the oil and garlic. Cook for 1-2 minutes until fragrant then stir in the Cavolo Nero with ¼ teaspoon salt. Stirring often, cook for 2-3 minutes until wilted and glossy. Take off the heat and set aside.
To make the dressing, place the oil, preserved lemon, zest and lemon juice in a bowl with ¼ teaspoon of salt. Whisk well then add the rice to the bowl followed by the mushrooms, Cavolo nero, and herbs. Mix well.
Spoon on a platter, with the crispy shallots sprinkled in between.