Also see haddock with livornese Sauce
- Serves: 6
- Preparation time: 15 minutes
- Cooking time: 50 minutes
- 125g wild rice
- 2 tbsp olive oil
- 20g butter
- 1 red onion, finely chopped
- 2 garlic cloves, finely chopped
- 1 leek, white part only, chopped
- 250g portabellini mushrooms
- 1 courgette, finely grated
- 1 large carrot, coarsely grated
- 400g brown basmati rice
- 150ml white wine
- 750ml vegetable or chicken stock, hot
- 10g flat-leaf parsley
- 10g coriander
- First, cook the wild rice as directed (double the water to the dry measurement and cook in salted water for 40 minutes). Drain.
- In a big pan, heat 2 tablespoons of the olive oil and gently sweat the shallots, garlic and leek for about 4 minutes or so. Add the courgette/zucchini, carrot and mushrooms and cook for another few minutes. Add the brown rice and stir, making sure it is coated with the oil (add a little extra oil if necessary).
- Pour in a little of the warm stock and stir until it has been absorbed by the rice. Give it a quick thimbleful of wine or Pernod. Keep stirring and keep adding stock until the rice is cooked and all the stock has been absorbed – about 35 minutes.
- Add the wild rice and with it another spoonful of olive oil. Add the chopped parsley and coriander/cilantro and the almonds. Give one last stir and serve.