Chorizo, almond and mushroom rice
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,
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.