2 tbsp olive oil
1 rabbit, cut into 6 joints (ask your butcher)
1 red onion, diced
2 sprigs of thyme
1 bay leaf
225 g red rice
1 whole garlic bulb, cut in half crossways and roasted
500 g plum tomatoes, peeled, quartered and deseeded
100 ml white wine
sea salt
freshly ground black pepper
1 rabbit, cut into 6 joints (ask your butcher)
1 red onion, diced
2 sprigs of thyme
1 bay leaf
225 g red rice
1 whole garlic bulb, cut in half crossways and roasted
500 g plum tomatoes, peeled, quartered and deseeded
100 ml white wine
sea salt
freshly ground black pepper
method
1. Heat the oven to l50°C/gas 2.
2. Heat the olive oil in a large casserole over a medium heat. Add the rabbit joints, brown all over - about 10 minutes - then remove. Add the onion, thyme sprigs and bay leaf to the casserole and saute for 2 minutes.
3. Add the red rice, stirring well to coat the grains in oil and juices, then return the rabbit. Ease the garlic flesh out of its skin and stir it into the casserole with the tomatoes, wine and seasoning. Add water so that the rice is covered with liquid.
4. Mix well, bring to the boil and reduce the heat to very low. Put the lid on and cook for 30 minutes. Stir from time to time and check that the rice does not stick to the bottom of the pan: add a little more wine, or water, if the rice threatens to stick.
5. Serve at once.
2. Heat the olive oil in a large casserole over a medium heat. Add the rabbit joints, brown all over - about 10 minutes - then remove. Add the onion, thyme sprigs and bay leaf to the casserole and saute for 2 minutes.
3. Add the red rice, stirring well to coat the grains in oil and juices, then return the rabbit. Ease the garlic flesh out of its skin and stir it into the casserole with the tomatoes, wine and seasoning. Add water so that the rice is covered with liquid.
4. Mix well, bring to the boil and reduce the heat to very low. Put the lid on and cook for 30 minutes. Stir from time to time and check that the rice does not stick to the bottom of the pan: add a little more wine, or water, if the rice threatens to stick.
5. Serve at once.
serving amount
serves 6
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