Error saving – please try again later!
SaladEasyMidweek
Serves 6Prep 15 minCook 40 min
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.
Ingredients
| 220g | red rice (Camargue rice) |
| 2 | cinnamon sticks |
| 4 | cardamom pods,bashed in a pestle and mortar |
| 30g | parsley leaves, roughly chopped |
| 20g | dill, picked and roughly chopped |
| 100g | crisp shallots (store-bought or homemade) |
| ROASTED MUSHROOMS | |
| 30ml | olive oil |
| 300g | portobello mushrooms, cut into 5mm-thick slices |
| 300g | oyster mushrooms, roughly torn into large pieces |
| ½ tsp | chilli flakes |
| GARLICKY CAVELO NERO | |
| 30ml | olive oil |
| 5 | garlic cloves, peeled and crushed |
| 200g | cavolo nero, stems discarded, leaves roughly shredded (130g) |
| PRESERVED LEMON DRESSING | |
| 30ml | olive oil |
| 2 | preserved lemons (60g), skin and flesh finely chopped ( hard pith and seeds discarded) |
| 1 | lemon, zest finely grated, to get 1 tsp, and juiced, to get 1½ tbsp |
| fine sea salt and black pepper | |
Method
Preheat the oven to 225C or its highest setting.
Put the rice, cinnamon and cardamom with ¾ teaspoon of salt in a medium saucepan and cover with a litre of water. Bring to a boil on a medium-high heat and cook for 20-25 minutes, until the rice is cooked through but still retains a bite. Drain, discard the cinnamon and cardamom and set aside.
Meanwhile, roast the mushrooms. Place the mushrooms on a parchment lined tray, drizzle over the oil with the chilli flakes and 1⁄2 teaspoon of salt. Mix well and roast for 15-20 minutes, stirring halfway through until golden.
To make the Cavolo nero, place a medium saute pan on medium high heat with the oil and garlic. Cook for 1-2 minutes until fragrant then stir in the Cavolo Nero with ¼ teaspoon salt. Stirring often, cook for 2-3 minutes until wilted and glossy. Take off the heat and set aside.
To make the dressing, place the oil, preserved lemon, zest and lemon juice in a bowl with ¼ teaspoon of salt. Whisk well then add the rice to the bowl followed by the mushrooms, Cavolo nero, and herbs. Mix well.
Spoon on a platter, with the crispy shallots sprinkled in between.
Quick buy
Added to your cart
Shawarma Marinade£4.00
Checkout
Red rice with mushrooms and cavolo nero
Red rice with mushrooms and cavolo nero
All done
Tag @ottolenghi on Instagram and hashtag it #ottolenghi so we can see all the deliciousness!
Share
PinterestWhatsAppFacebookXEmail
Progress
Related products
- NewPre-order Are you over 18?YesPreserved Lemons, BelazuRegular price£5.55Sale price£5.55Regular priceUnit price/per
- NewPre-order Are you over 18?YesMiddle Eastern HamperRegular price£95.00Sale price£95.00Regular priceUnit price/per
- NewPre-order Are you over 18?YesSimpleRegular price£30.00Sale price£30.00Regular priceUnit price/per
- NewPre-order Are you over 18?YesPantry SetRegular price£45.00Sale price£45.00Regular priceUnit price/per
- NewPre-order Are you over 18?YesWhite Large Platter with Black Artichoke MotifRegular price£280.00Sale price£280.00Regular priceUnit price/per
- NewPre-order Are you over 18?YesPreserved Lemon PasteRegular price£6.00Sale price£6.00Regular priceUnit price/per
- NewPre-order Are you over 18?YesPreserved Lemon and Chilli OlivesRegular price£7.50Sale price£7.50Regular priceUnit price/per
- NewPre-order Are you over 18?YesFlavour Bomb TrioRegular price£19.00Sale price£19.00Regular priceUnit price/per
- NewPre-order Are you over 18?YesWhite High Side Serving Plate with Red StripesRegular price£92.00Sale price£92.00Regular priceUnit price/per
Be the first to add a cooking note
You may also like
On social
Follow @Ottolenghi on Instagram and tag your images with #Ottolenghicookoftheweek
