- Serves: 8
- Cooks In: 30 minutes
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Ingredients
Method
Cook the rice following the absorption method on the packet. Rinse under cold water to refresh. Drain well. Spread the rice onto a baking tray, cover and refrigerate 1 hour if time permits.
Whisk the oil, vinegar, paprika and salt and pepper in a ceramic bowl until well combined. Add mushrooms and stir to coat. Cover and stand 30 minutes to allow mushrooms to absorb the dressing. Place onions onto a microwave-safe plate, cover loosely with damp paper towel and microwave on High/100% for 3 minutes until just tender.
Preheat barbecue plate on medium. Add the chorizo and cook 2-3 minutes until it starts to colour. Add the onions and cook for 3 minutes, then add the marinated mushrooms, cook, tossing for 3-4 minutes until mushrooms are tender.
Spoon the mushroom chorizo mixture into a large bowl, add the rice, almonds, olives and parsley. Toss gently to combine. Serve with barbecue fish, chicken or lamb.
Ingredients
Directions
Cook the rice following the absorption method on the packet. Rinse under cold water to refresh. Drain well. Spread the rice onto a baking tray, cover and refrigerate 1 hour if time permits.
Whisk the oil, vinegar, paprika and salt and pepper in a ceramic bowl until well combined. Add mushrooms and stir to coat. Cover and stand 30 minutes to allow mushrooms to absorb the dressing. Place onions onto a microwave-safe plate, cover loosely with damp paper towel and microwave on High/100% for 3 minutes until just tender.
Preheat barbecue plate on medium. Add the chorizo and cook 2-3 minutes until it starts to colour. Add the onions and cook for 3 minutes, then add the marinated mushrooms, cook, tossing for 3-4 minutes until mushrooms are tender.
Spoon the mushroom chorizo mixture into a large bowl, add the rice, almonds, olives and parsley. Toss gently to combine. Serve with barbecue fish, chicken or lamb.
