Red rice with mushrooms and cavolo nero
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.
Prep
15 min
Cook
40 min
Serving size
6 as a side
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 Cavolo 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
1. Preheat the oven to 225C or its highest setting.
2. 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.
3. 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.
4. 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.
5. 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.
6. Spoon on a platter, with the crispy shallots sprinkled in between.