Mushroom and chorizo rice
Preparation: 20 minutes Cooking: 25 minutes Serves: 8 as a side Ingredients 13⁄ cups basmati rice, rinsed
4 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, roughly chopped 1⁄ cup flaked almonds, toasted
2 1⁄ cup flat-leaf parsley leaves, chopped
4 1⁄ cup green olives, pitted, chopped
Method Cook the rice following the absorption method on the packet. 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 10 minutes to allow mushrooms to absorb 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 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 chorizo mixture into a large bowl, add the rice, almonds, olives and parsley. Toss gently to combine. Serve with barbecue fish, chicken or lamb.