Red rice with mushrooms and cavolo nero

dinner · ⏱ 55 min · 6 portions · 70.0 g carbs / portion · vegetarian

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
http://flowcooking.food/en-us/recipe/285/red-rice-with-mushrooms-and-cavolo-nero/