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Make Casa do Frango's African-inspired green rice

This recipe from piri piri chicken experts Casa do Frango for green rice makes for an excellent vegetarian-friendly side dish

Casa do Frango’s green rice

Makes 1

Preparation time 45 minutes

Cooking time 30 minutes

This African-inspired green rice from  the piri piri chicken experts at Casa do Frango is one of the best dishes at both of the London Bridge and Shoreditch premises. It's a real sleeper hit – packed with a variety of textures and flavours that'll have you spooning it straight into your mouth. Now, you've got the chance to make it from the comfort of your own kitchen. How neat is that?!

Ingredients

  • 1 small white onion, peeled and sliced
  • 2g red chilli, very finely diced
  • 1 medium clove of garlic, very finely diced
  • 150g cooked carolino rice, must be cold
  • 20g plantain, 2cm diced
  • 20g frozen peas
  • 10g parsley, chiffonaded
  • 40g oyster mushrooms, roughly torn into strips
  • 2g tarragon leaves, chiffonaded
  • 20ml white wine
  • 10g mushroom ketchup
  • 10g canned artichoke hearts, quartered 
  • 5ml lemon juice
  • 5g piquillo peppers, finely sliced
  • 3g pickled guindilla chillies, finely sliced on an angle
  • Salt and pepper to taste
  • 30ml olive oil

Method

  1. Shallow fry the plantain for 4-5 mins on a moderate heat until caramelised all over. Reserve.
  2. Deep fry the artichokes for 4-5 until very crispy. Reserve in a warm place.
  3. Heat olive oil in a (preferably non-stick) frying pan.
  4. Add the sliced onion and sauté until translucent
  5. Add oyster mushrooms and sauté for 1 minute to give a little colour.
  6. Add the diced red chilli and garlic. Sauté for a further 1 minute.
  7. Add white wine and reduce. Add tarragon.
  8. Add cooked rice.
  9. Add mushroom ketchup.
  10. Add plantain.
  11. Once all ingredients are piping hot, add peas and half of the parsley.
  12. Check seasoning and adjust as necessary.
  13. Quickly mix and transfer to serving dish.
  14. Garnish with lemon juice, guindillas, remaining parsley, piquillo peppers and, finally, the crispy artichokes
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