This sophisticated recipe is full of bold and interesting flavours, perfect for a romantic evening in
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Perfect wild rice
Heat oven to 180C/160C fan/gas 4. Wash 140g mixed wild and basmati rice in cold water. Gently soften 2-3 finely chopped shallots and 1 finely chopped garlic clove in 25g butter in a small ovenproof pan, then add the rice and stir-fry for a few mins. Season with salt and pepper, add 400ml hot chicken stock and simmer, covered, over low heat, until almost all water is absorbed – about 10 mins. Cover with 2 old butter papers or buttered baking parchment and finish in the oven for 10 mins.