Camargue black rice with haddock, button mushrooms, tomatoes and chard

Image 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:

Ingredients: 1 cup of black rice from the Camargue 1 haddock fillet 5 button mushrooms 6 stalks of chard 4 tomatoes 1 big splash of red vermouth butter olive oil salt & pepperStrip the leafs from the chard stems and put them aside. Chop the stems in 1cm cubes. Dice the mushrooms and haddock. Quarter the tomatoes. Roughly chop the chard leafs and wash them.

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.