This is a sensational combination of nutty, chewy brown rice and toothsome wild rice – the wild card in this pilaf. (It’s neither a rice or wild – it’s a native grass.) Choose several mushroom varieties to intensify the flavour: brown mushrooms for dense texture and robust flavour; delicate buttons; slightly spongy shiitake with their distinct aroma; or shell-shaped succulent oyster mushrooms.
The Good Carbs Cookbook
Images and recipes from
The Good Carbs Cookbook by Alan Barclay,
Phillippa Sandall & Kate McGhie
(Murdoch Books RRP $39.99)
2 tablespoons olive oil
1 tablespoon butter
1 small onion, very finely chopped
1 small carrot, scraped and finely chopped
1 small celery stalk, finely chopped
2 garlic cloves, crushed
3 cups (270 g/9½ oz) sliced mushrooms
1 cup (200 g/7 oz) brown rice
1 cup (190 g/6¾ oz) wild rice
4 cups (1 litre/35 fl oz) chicken or vegetable stock
sea salt flakes and freshly ground pepper
2 teaspoon lemon zest
1 tablespoon lemon juice
2 tablespoons chopped parsley
½ cup (80 g/2¾ oz) coarsely chopped raw almonds
Heat the oil and butter in a large sturdy pot with a tight-fitting lid. Add the onion, carrot, celery and garlic, and gently cook for 5 minutes, or until the vegetables soften. Add the mushrooms, increase the heat to medium and cook for 5 minutes, stirring often. Rinse both types of rice, drain well and add to the pot. Stir until the grains are well coated in oil. Pour in the stock, bring to the boil and then reduce the heat to as low as possible. Put the lid on (if it does not fit tightly, cover the pan with foil and then ram the lid on) and cook for 50 minutes. (Don’t be tempted to lift the lid during this time.)
Remove the pan from the heat and take off the lid. Check the rice – it should be al dente. If not, replace the lid and cook for a further 10 minutes. Season with salt and pepper to taste, and add the lemon zest and juice. Replace the lid, remove from the heat and leave the rice to rest for 10 minutes. To serve, add the parsley and almonds and fluff the rice through with a fork.