Camargue Red Rice and Mushroom Pilaf
With a lovely nutty flavour and a chewy bite when cooked, the red rice makes a robust pilaf that goes well with duck, venison and beef.
Serves 4
Recipe by Claire Aldous
Photography by Josh Griggs
From issue #72
May 18, 2017
ingredients
Pilaf
20 grams dried porcini mushrooms, thinly sliced
1 cup boiling water
2 tablespoons olive oil
knob of butter
1 onion, finely chopped
1 teaspoon sea salt
2 cloves garlic, crushed
1 tablespoon chopped fresh thyme
1 cup red rice
1 cup chicken stock
Mushrooms
2 tablespoons each olive oil and butter
350 grams mixed fresh mushrooms, sliced
2 cloves garlic, crushed
1 tablespoon chopped thyme
2 tablespoons lemon juice
sea salt and ground pepper
To finish
⅓ cup toasted pine nuts, walnuts or almonds, roughly chopped
¼ cup chopped parsley
