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6
Easy
2 hr 30
By Joanne Harris and Fran Warde
Published 2002
A warming country dish, in which the red rice absorbs and enriches the flavours of wine and rabbit.
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 sauté for 2 minutes. Add the red rice, stirring well to c