This is an excellent meal on its own, but also makes a great accompaniment to spiced roast chook or lamb.
- 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
- 1Heat 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.
- 2Meanwhile, 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).
- 3Cook 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.
- 4Serve pilaf warm topped with cauliflower and herbs and drizzled with burnt butter.
Drink Suggestion: Orange skin-contact wine. Drink suggestion by Max Allen