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Wild rice pilaf with cauliflower, burnt butter and almonds

This is an excellent meal on its own, but also makes a great accompaniment to spiced roast chook or lamb.

You'll need

70 ml olive oil 1 small onion, thinly sliced 1 garlic clove, finely chopped 170 gm wild rice 750 ml (3 cups) chicken stock 1 cauliflower (about 900gm), stems trimmed, cut into small florets 80 gm chilled butter, diced 50 gm natural almonds, coarsely chopped 1 tbsp Sherry vinegar Finely grated rind and juice of ½ lemon, or to taste To serve: chopped flat-leaf parsley and mint


  • 01
  • Heat 30ml oil in a saucepan over medium-high heat, add onion and garlic and fry until tender (4-5 minutes). Add rice, stir to coat, then add stock and 200ml water. Season to taste and bring to the boil. Cover with a lid, reduce heat to low and cook until rice is tender and stock is absorbed (1-1¼ hours). Remove from heat and stand covered to steam for 15 minutes.
  • 02
  • Meanwhile, preheat oven to 200C and toss cauliflower with remaining oil in a bowl and season to taste. Spread on an oven tray lined with baking paper and roast, stirring occasionally, until tender and golden (45-50 minutes).
  • 03
  • Cook butter in a saucepan over high heat, swirling pan occasionally, until nut brown (4-5 minutes). Remove from heat and stir in almonds, vinegar, rind and juice.
  • 04
  • Serve pilaf warm topped with cauliflower and herbs and drizzled with burnt butter.

At A Glance

  • Serves 4 - 6 people
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At A Glance

  • Serves 4 - 6 people

Drink Suggestion

Orange skin-contact wine.

Featured in

Jun 2015

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