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Wild Rice Mushroom Risotto

posted Mar 17, 2012, 5:30 AM by Ministry of Mushrooms   [ updated Mar 17, 2012, 5:38 AM ]
(Serves about 6 people as a side dish)

Ingredients
 
1 cup wild rice (available at Santis)
1 cup white rice (basmati is best as the grains don’t stick together)
1 cup sliced onions
1 whole clove of garlic, chopped
1 carrot, grated
½ cup celery, sliced thinly
1 cup Ministry of Mushroom's fresh oyster mushrooms
1 cup pechay/bok choi, sliced thinly
1 cup broccoli, divided into small flowerets
½ cup snow peas, sliced thinly
A handful of chopped parsley and cilantro and any other fresh herbs.
olive oil
lemon and pepper seasoning
salt and pepper


Method
 
  • Cook the wild rice and white rice separately.  When you cook the wild rice you need to use 50% more water than regular rice as it absorbs more.  Cool.
  • Saute the onion and garlic together in a generous table spoon of olive oil.  Do this on a low heat and stir occasionally until they are caramelized slightly – you do not want to brown them – just to the soft, golden stage.  Season with salt and pepper and remove from the pan. (Takes about 10 minutes)
  • Next sauté the carrot and celery in the same pan.  Raise the heat but no need to add more oil.  Season liberally with lemon and pepper seasoning.  When the carrot is wilted remove from the pan.  (Takes about 5 minutes)
  • Next the mushrooms.  Again, no need to add more oil.  Make the heat high and stir for about 2-3 minutes until there is water in the bottom of the pan but the mushrooms should not be completely mushy.  Remove from the pan.
  • Finally, steam the broccoli until just done.
  • The pechay does not need to be pre-cooked.
  • Make a final taste test of all the veggies and, if necessary, add seasoning.
  • Then, simply mix all the ingredients together, saving the broccoli and pechay until last.  I usually make it the day before, then add the broccoli and pechay before reheating (covered with foil) in the oven.
  • If you feel that the dish is too dry you can add a further teaspoon of olive oil.
  • Serve with salsa or raita and fresh chopped celery.
 
NB you can really use whatever vegetables you have available – using tomato and eggplant makes a completely different flavor – you could also use basil or chives or any other fresh herbs that you can get at the time!
 
Enjoy!!

This recipe was shared by Ms. Liana R., mushroom lover
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