Seared girolles with black glutinous rice from Plenty More (page 202) by Yotam Ottolenghi

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Notes about this recipe

  • Eat Your Books

    This recipe is on p.190 in the US edition. Requires soaking overnight. See recipe for variations.

  • Ganga108 on March 02, 2022

    In this dish, the rice is cooked until starchy/glutinous. and is then paired with mushrooms seared in oil and tossed with butter, lemon and herbs. It is a dark and dangerous looking dish! It can be served with some goat’s curd or cheese – we like to use a Middle Eastern Goat Feta. I used a mix of mushrooms as girolles are not available here.

  • dinnermints on December 19, 2015

    Okay, but didn't love it. I'd cook the black glutinous rice again this way, though, and would try the less expensive oyster mushrooms if I made it again.

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