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
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
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Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!