My parents brought black rice from the Camargue for me. Not knowing what to do with it, I asked Anne how she cooks this rice which grows near to where she grew up. She didn't give me a recipe, she just told me she'd make a dish with black rice, fish, mushrooms and tomatoes.
Because Anne didn't tell me how to make this dish, I just followed my instinct and this is what I came up with. This one is a gem. It is the best food I ate in a month or longer. And I ate some really good food this month. This is how it is made:
Bring 1/2 litre water to the boil. Wash the rice in cold, running water. When the water boils, add the rice. The rice needs to cook 20-25 minutes so now you'll have to wait about 10 minutes until you can prepare the rest.
Melt butter with some olive oil in a wok. Add the mushrooms with some salt and pepper. Once they have some colour, add the chard stalks and stirfry for a minute. Then add the haddock. Meanwhile, taste the rice to see whether it is done. Once it is, drain it and set it aside for a moment. If it isn't or once you've set it aside, add the chard leafs to the wok. They'll wilt quickly and once they are almost gone, add a big splash of red vermouth. Cook it through for another 30 seconds and then add the black rice. Cook everything together for another minute or a half and serve.