Mushroom and chorizo rice

Pilbara News - - Lifestyle -

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

2

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.

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