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Recipe for :

Wild Rice with Mushrooms
 

This recipes comes from Dancer and Graphic artist Martin James. Martin, who originally comes from New Zealand, is now living with his wife and children in Copenhagen as he is currently principal Dancer with The Royal Danish Ballet. You will be able to find out more about Martin when his Biography page is published.

Being so gifted it seems unfair that Martin should also be talented in the kitchen as well but he has agreed to share some of his recipes with us which is great news.

Martin also does his own recipe Newsletter so if you would like to subscribe to it then click here

Ingredients

2oz. (quarter cup) butter
1 medium sized onion, finely chopped
1 celery stalk,trimmed and finely chopped
80z (1 and a third cups) wild rice, washed, soaked overnight and drained
60z button mushrooms, wiped clean and chopped in half
16. fl.oz. (2 cups) homemade chicken stock
1 teaspoon salt
half teaspoon freshly ground black pepper
2.oz. (half cup) slivered almonds, toasted

Method
  • In a large, heavy-based saucepan, melt the butter over moderate heat. When the foam subsides, add the onion and celery and fry, stirring occasionally, for 5 - 7 minutes or until the onion is soft and translucent but not brown.
  • Stir in the rice and mushrooms and fry, stirring constantly for 3 minutes. Pour over the stock and season with the salt and pepper. Increase the heat to high and bring the liquid to the boil. Reduce the heat to low, cover the pan and simmer the mixture for 20 minutes or until the rice is tender and the liquid has been absorbed.
  • Remove the pan from the heat, spoon the mixture into a warmed serving dish. Sprinkle over the toasted almonds and serve immediately.
Notes:
A delicious dish, this may be served as a vegetable accompaniment to duck, chicken or venison. Or serve it by itself as the main course for a vegetarian meal, substituting the chicken stock for vegetable stock. You can also halve the quantity of wild rice and use the other half quantity with basmati rice. Continue the recipe as normal.

Martin James

 
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