Red rice with mush­rooms and cavolo nero

The Guardian - Feast - - News -

Prep 15 min Cook 40 min Serves 6 as a side

220g red rice 2 cin­na­mon sticks 8 car­damom pods, skins dis­carded and seeds roughly crushed in a mor­tar Salt and black pep­per

30g pars­ley leaves, roughly chopped 60ml olive oil 30g un­salted but­ter 300g por­to­bello mush­rooms, cut into 5mm-thick slices 300g oys­ter mush­rooms, roughly torn into large pieces 5 gar­lic cloves, peeled and crushed ½ tsp chilli flakes 200g cavolo nero, stems dis­carded, leaves roughly shred­ded (130g net weight)

1 lemon, zest finely grated, to get 1 tsp, and juiced, to get 1½ tbsp 2 tbsp dill, roughly chopped 50g crisp shal­lots (store-bought or home­made)

Feel free to make this your own by swap­ping the red rice for a dif­fer­ent rice or grain, or by us­ing what­ever mix of mush­rooms or leafy green you can get your hands on.

Put the rice, cin­na­mon and car­damom in a medium saucepan and cover with a litre of wa­ter. Bring to a boil on a medium-high heat and cook for 30 min­utes, un­til the rice is cooked through but still re­tains a bite; add a third of a tea­spoon of salt 10 min­utes be­fore the end of the cook­ing. Drain, dis­card the cin­na­mon and set aside.

Mean­while, blitz the pars­ley, three ta­ble­spoons of oil, an eighth of a tea­spoon of salt and a good grind of pep­per in a food pro­ces­sor un­til smooth – about a minute – scrap­ing the bowl as you go.

Melt half the but­ter and a ta­ble­spoon of oil in a large saute pan on a medium-high heat. Once hot, add half the mush­rooms, a quar­ter-tea­spoon of salt and a good grind of pep­per, and cook, stir­ring oc­ca­sion­ally, un­til golden – about seven min­utes. Add half the gar­lic and a quar­ter-tea­spoon of chilli flakes, cook for a minute more, then trans­fer to a large bowl.

Cook the re­main­ing mush­rooms for seven min­utes, then add the cavolo nero, an eighth of a tea­spoon of salt and the re­main­ing gar­lic and chilli. Cook for four min­utes more, un­til the greens have soft­ened and browned in places. Trans­fer to the mush­room bowl, then add the rice, lemon zest and juice, dill, half the shal­lots and the pars­ley oil, and toss to com­bine. Trans­fer to a large plat­ter and top with the re­main­ing crisp shal­lots.

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