Name: Wild rice pilaf with cauliflower, burnt butter and almonds
Prep time: 20 min
Cook time: 90 min
Total time: 110 min
Yield: 4 - 6
Ingredients: 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

Wild rice pilaf with cauliflower, burnt butter and almonds

An excellent meal on its own, this pilaf also makes a great accompaniment to spiced roast chook or lamb.

Serves 4 - 6

Prep

20M

Cook

1H 30M

Total

1H 50M

A cauliflower lover’s delight, this hearty pilaf doubles-down on nutty flavours and textures with burnt butter, wild rice and toasted almonds. Perfect for barbecues, picnics and desk lunches.

Ingredients

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

Method

1.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.

2.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).

3.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.

4.Serve pilaf warm topped with cauliflower and herbs and drizzled with burnt butter.