Rabbit with Red Rice

Name: Rabbit with Red Rice
Prep time: 20 min
Cook time: 1 h 45 min
Total time: 2 h 5 min
Yield: Serves 6
Cuisine: French
Ingredients: 1 bay leaf; 2 sprigs of thyme; 1 red onion, diced; 1 whole garlic bulb, cut in half crossways and roasted; 225 g red rice; 1 rabbit, cut into 6 joints (ask your butcher); 500 g plum tomatoes, peeled, quartered and deseeded; sea salt; freshly ground black pepper; 2 tbsp olive oil; 100 ml white wine

Preparation info

Serves
6

Difficulty
Easy
Ready in
2 hr 30

Appears in

The French Kitchen

By Joanne Harris and Fran Warde

Published 2002

About

A warming country dish, in which the red rice absorbs and enriches the flavours of wine and rabbit.

Ingredients

2 tbsp olive oil
1 rabbit, cut into 6 joints (ask your butcher)
1 red onion, diced

Method

Heat the oven to 150°C/gas 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 sauté for 2 minutes. Add the red rice, stirring well to c