Chorizo, al­mond and mush­room rice

North West Telegraph - - North West Lifestyle -

Prepa­ra­tion 15 min­utes Cook­ing 20 min­utes Serves 8 as a side dish In­gre­di­ents

1 3⁄4 cups bas­mati rice, rinsed 1 le­mon, zest and juice 2 tbsp olive oil 2 tbsp red wine vine­gar 2 tsp smoked pa­prika 400g but­ton mush­rooms, thinly sliced 2 brown onions, halved, thinly sliced 2 chorizo sausages, chopped 1⁄2 cup flaked al­monds, toasted 1⁄2 cup green olives, pit­ted, chopped 1⁄4 cup flat-leaf pars­ley leaves,

chopped Method

Cook the rice fol­low­ing the ab­sorp­tion method on the packet with zest and juice of le­mon. Rinse un­der cold water to re­fresh. Drain well. Whisk oil, vine­gar, pa­prika and salt and pep­per in a ce­ramic bowl un­til well com­bined. Add mush­rooms and stir to coat. Cover and stand for 10 min­utes to al­low the mush­rooms to ab­sorb the dress­ing. Place onions onto a mi­crowave-safe plate, cover and mi­crowave on high/100 per cent for 3 min­utes un­til just ten­der. Pre­heat bar­be­cue plate on medium. Add the chorizo and cook for 2-3 min­utes un­til it starts to colour. Add the onions and cook for 3 min­utes, then add the mush­rooms, cook, toss­ing for 2-3 min­utes un­til mush­rooms are ten­der. Spoon the mush­room and chorizo mix­ture into a large bowl. Add the rice, al­monds, olives and pars­ley. Toss gen­tly to com­bine. Serve with bar­be­cued fish, chicken or lamb.

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