I made this dish to accompany some really delicious lamb cutlets. Little did I know that the pilaff would actually take centre stage and ‘out-taste’ the lamb! It’s an earthy, subtly flavoured rice dish which worked perfectly with the meat. The one thing that may have added a little magic was truffle oil, I know it’s a little excessive, but just the merest of drizzles really pronounces the mushroom taste and lifts the dish to another level. It’s not essential, but if you’re feeling extravagant – then drizzle away.
1 cup long grain rice
250g brown mushrooms (chopped)
1/4 cup dried porcini mushrooms (soaked for 15 minutes then drained and chopped)
1/2 onion (finely diced)
1 small red capsicum (finely diced)
1/2 teaspoon paprika
2 tablespoon fresh tarragon (finely chopped)
salt & pepper
2 tablespoons fresh lemon juice
drizzle of truffle oil (optional)
Cook the rice, drain and cool until room temperature
Heat the olive oil in a deep frying pan over a medium heat. Fry the onion, capsicum and garlic for 10 minutes until soft and golden. Add the mushrooms, paprika and tarragon and fry for a further 10 minutes until all the water has evaporated. Stir in the rice, salt & pepper and toss well until the rice is piping hot. Remove from the heat, stir in the lemon juice and truffle oil (if using) and serve.
Great alongside red meat – especially beef.