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Red rice with mushrooms and cavolo nero

A warm bowl of red rice, silky mushrooms, and glossy cavolo nero.
Fragrant with cinnamon and cardamom, bright with preserved lemon.
Comforting, rich, and just spicy enough to keep you reaching back.

dinner ⏱ 55 min 350 kcal / portion 70.0 g carbs / portion (estimated) vegetarian 🔗 Original source

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Red rice with mushrooms and cavolo nero
v2 · rb0e705f985 20260727Z1751 Mushroom Red Rice 🍲 100 g shallot 60 ml olive oil 300 g portobello mushroom 300 g oyster mushroom ½ tsp chilli flake 5 pieces garlic clove 200 g cavolo nero sea salt to taste 🔥 preheat the oven to 225°C 🍳 ⏱ 20-25 min cook the red rice with cinnamon stick and cardamom in water until cooked through but still retains a bite 🔪 drain the rice and discard the cinnamon stick and cardamom 🔥 ⏱ 15-20 min roast the portobello mushrooms until golden, stirring halfway through 🔥 ⏱ 15-20 min roast the oyster mushrooms until golden, stirring halfway through 🍳 ⏱ 1-2 min sauté the garlic with olive oil until fragrant 🍳 ⏱ 2-3 min cook the cavolo nero until wilted and glossy, season with salt 🔪 whisk the preserved lemon dressing from olive oil, preserved lemon, lemon zest, and lemon juice with salt and black pepper 🌀 mix the rice with mushrooms, cavolo nero, and herbs into the dressing crisp the shallots 🍽 scoop onto a platter and sprinkle crispy shallots in between 220 g red rice 2 pieces cinnamon stick 4 pieces cardamom pod 2 pieces preserved lemon 1 tsp lemon zest 1½ tbsp lemon juice black pepper to taste 30 g parsley leaf 20 g dill red rice, cinnamon stick, cardamom pod preserved lemon, lemon zest, lemon juice, black pepper parsley leaf, dill
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Preparation steps

  1. preheat the oven to 225°C
  2. cook the red rice with cinnamon stick and cardamom in water 20-25 min until cooked through but still retains a bite
  3. drain the rice and discard the cinnamon stick and cardamom
  4. roast the portobello mushrooms 15-20 min until golden, stirring halfway through
  5. roast the oyster mushrooms 15-20 min until golden, stirring halfway through
  6. sauté the garlic with olive oil 1-2 min until fragrant
  7. cook the cavolo nero 2-3 min until wilted and glossy, season with salt
  8. whisk the preserved lemon dressing from olive oil, preserved lemon, lemon zest, and lemon juice with salt and black pepper
  9. mix the rice with mushrooms, cavolo nero, and herbs into the dressing
  10. crisp the shallots
  11. scoop onto a platter and sprinkle crispy shallots in between

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