Serves 4
1 cup red rice
2 tbsp olive oil
2 shallots, thinly sliced
2 rosemary sprigs, leaves
removed from stalks
100g chorizo, diced (gluten free)
250g button mushrooms, halved
6 eggs, beaten
150g brie, sliced
fresh thyme, to serve
Avocado Salsa
1 firm avocado
100g cherry tomatoes, sliced
into quarters
1 lemon, juice only
½ red onion, finely diced
2 tbsp parsley or coriander, chopped
Rinse rice to remove excess starch and drain. Pour rice into a large pot of boiling water. Lower heat and boil gently, uncovered, for 25-30 minutes. Drain and set aside.
Preheat oven to 180°C. Heat olive oil in a 20cm heavy bottomed frying pan with a lid. Add shallots, rosemary, chorizo and mushrooms and toss thoroughly in oil; season to taste with salt and freshly ground black pepper. Cook over a low heat for 5 minutes until shallots are tender, stirring occasionally.
Add cooked rice and cook for another 5 minutes.
Lightly whisk eggs and season. Pour eggs over the rice mixture and stir. Flatten mixture with the back of a fork and arrange brie over top.
Cook in oven for 20-25 minutes, uncovered, until just set and cheese has melted.
To make the avocado salsa, combine all ingredients in a medium bowl. Season to taste with salt and freshly ground black pepper.
Using a palette knife, gently score around tortilla edge. Slide tortilla onto a plate. Sprinkle over some fresh thyme. Cut into wedges and serve immediately with avocado salsa.