Grains by Molly Brown

Author:Molly Brown
Language: eng
Format: epub
Tags: ebook
Publisher: Hardie Grant Books
Published: 2014-02-21T05:00:00+00:00

This proves it’s possible to make a paella-style dish with brown risotto rice – it just takes a little longer to cook than traditional Spanish rice but pays you back for the extra effort by delivering a really deep flavour.

SERVES: 6 as a main course PREPARATION: 25 mins COOKING: 1 hr 30 mins

FROM THE GROCER

salt and freshly ground black pepper

105 ml (3½ fl oz) olive oil

½ teaspoon dried chilli flakes

250 g (9 oz) brown risotto rice

1.2 litres (41 fl oz) hot chicken stock or water

extra-virgin olive oil, for drizzling

FROM THE GREENGROCER

2 large onions, roughly chopped

2 red capsicums (bell peppers), halved, seeded and sliced

4 garlic cloves, finely chopped

650 g (1 lb 7 oz) English spinach, tough stalks removed

125 g (4½ oz) broad (fava) beans (podded weight)

a handful of mint leaves, torn

juice of ½ lemon

FROM THE BUTCHER

350 g (12½ oz) pork fillet, cut in half lengthways and sliced

300 g (10½ oz) piece streaky bacon, cut into chunks

Season the pork with salt and pepper. Heat 2 tablespoons of the olive oil in a large shallow saucepan or frying pan over a high heat and quickly brown the meat on all sides. Remove the pork from the pan and set aside. Reduce the heat and add another 2 tablespoons of the oil. Sauté the bacon for a couple of minutes and add the onions and capsicums. Cook over a medium–low heat for 20 minutes, or until the vegetables are soft. Add the garlic and chilli flakes and cook for another couple of minutes, then add the rice. Stir to coat in the juices, pour over the stock and season with salt and pepper. Bring to the boil, reduce the heat to very low and cover. Cook for 1 hour.

Meanwhile, heat the remaining oil in a frying pan over a medium heat and wilt the spinach. When cooked, chop the spinach and season. Cook the broad beans in lightly salted boiling water until tender. Drain and reserve the cooking water. Slip the skins off the beans.

About 5 minutes before the end of cooking, distribute the spinach over the top of the rice and tuck in the pieces of pork. Check for seasoning, reduce the heat to very low and cover while it cooks for the final 5 minutes. Gently fork through the drained broad beans and the mint. Squeeze the lemon juice over the top, drizzle with extra-virgin olive oil and serve immediately.

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