WILD RICE PILAF WITH CAULIFLOWER

Prep time 20 mins Cooking time 1 hour 30 mins Serves 4-6

INGREDIENTS

70ml olive oil

1 small onion, thinly sliced

1 garlic clove, finely chopped

170g wild rice

750ml (3 cups) chicken stock

1 cauliflower (about 900g), stems trimmed, cut into small florets

80g chilled butter, diced

50g skin-on almonds, coarsely chopped 1 tbsp red grape vinegar

Finely grated rind and juice of

½ lemon, or to taste

To serve: Chopped flat-leaf parsley and mint

METHOD

Heat 30ml oil in a saucepan over medium-high heat, add onion and garlic and fry until tender, 4-5 mins. Add rice, stir to coat, then add stock and 200ml water. Season to taste and bring to the boil. Cover with a lid, reduce heat to low and cook until rice is tender and stock is absorbed, 1-1¼ hours. Remove from heat and stand, covered, to steam for 15 mins.

Meanwhile, preheat oven to 200°C and toss cauliflower with remaining oil in a bowl and season to taste. Spread on an oven tray lined with baking paper and roast, stirring occasionally, until tender and golden, 45-50 mins. Cook butter in a saucepan over high heat, swirling pan occasionally, until nut brown, 4-5 mins. Remove from heat and stir in almonds, vinegar, rind and juice.

Serve pilaf warm topped with cauliflower and herbs and drizzled with burnt butter.