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 #123
Depending on where you live, spring can bring anything from warmer temperatures and rainy days, to hail, sleet and snow! Dish has you covered for all weather in our latest issue with everything from new season’s fresh asparagus to comforting fried chicken, three ways. With pizzas, dinners for two, recipes for entertaining, indulgent desserts, easy ‘make it tonight’ dishes, an extract from Olivia Galletly’s latest cookbook, fritters, and even a Mexican feast, this issue is jam-packed. With 100 recipes, this bumper issue is one not to be missed!