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Mushroom Hash with Black Rice & Chorizo

Mushroom Hash with Black Rice & Chorizo

Try this delicious mushroom with chorizo and black rice recipe. A delicious twist on a traditional rice dish, combining the wholesome taste of unrefined black rice and spicy chorizo. This dish is healthy and super easy to make.

Serves 6

 

½ cup Ferron Riso Venere Integrale Black Rice

3 Tbsp Extra Virgin Olive Oil (EVO)

1 red onion or 2 shallots, finely chopped

2 celery stalks, finely chopped

1kg mushrooms, chopped

2 cloves garlic, crushed

¼ cup Wrights Verjuice Chardonnay

20g Gigante Porcini soaked in warm water, chopped

1 tsp fresh thyme leaves

3 Tbsp Alicos Salsa Pronta Di Pomodoro

50g Carchelejo Chorizo Pamplona ~ sliced , finely chopped

½ jar El Navarrico Pimientos ~ sliced , chopped

¼ cup fresh parsley, chopped

Sea salt and freshly ground black pepper

Poached eggs, for serving (if desired)

 

Boil black rice in salted water for 25 minutes until tender. Drain and set aside.

Heat olive oil in large pan. Cook shallots and celery, stirring for 3 minutes. Increase heat to high and add mushrooms. Cook, stirring occasionally, until they begin to colour and stick to the pan, around 6-8 minutes.  Reduce heat slightly and continue to cook for a further 5 minutes. Add garlic and cook for 1 minute, then add verjuice, porcini, thyme, salt and pepper. Cook over medium heat, stirring for a further 5 minutes. Add Salsa pronto di Pomodoro and cook for 5 minutes, pressing down in pan until a crust begins to form. Then turn over and repeat. Add chorizo, peppers and rice and heat through. Taste for seasoning.

Add parsley and serve with soft poached eggs, if desired. Make this dish vegan by omitting the chorizo and eggs.

 

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