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Mushroom & Chorizo Pilaf

Yields8 ServingsCook Time30 mins

 1¾ cups basmati rice, rinsed
 2 tbs olive oil
 2 tbs red wine vinegar
 2 tsp smoked paprika
 400g button mushrooms, thinly sliced
 2 brown onions, halved, thinly sliced
 2 chorizo sausages, chopped
 ½ cup flaked almonds, toasted
 ½ cup green olives, pitted, chopped
 ¼ cup flat-leaf parsley leaves, chopped

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.

Nutrition Facts

Servings 0