Red rice with mushrooms and cavolo nero
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.