Mushroom Wild Rice

December 4, 2018




This rice is a crowd favourite, my zia has already requested it to be on the table on Christmas day at our house this year! There is something about the texture of the rice and the sweetness of the goji berries that just make this really delicious! It doesn’t take long at all to come together and is fantastic as leftovers the next day cold too! I hope you make this one and enjoy it with your family this Festive Season!



RECIPE (Serves 6 as a side)



¼ cup olive oil

1 leek

2 carrots

1 clove garlic, crushed

3 cups mushrooms (I used a combination of button, enoki, cremini and shitake)

Pinch of salt

1 cup wild rice, rinsed under cold water

2 cups stock (chicken or vegetable)

1 tsp Italian spice blend (optional)

¼ cup chopped parsley

½ cup almond, roasted and chopped

¼ cup goji berries



  1. In a large non-stick pan over high heat, pour in the olive oil. After two minutes, add the leek and carrots. Sauté with a wooden spoon for 3 minutes.

  2. Add the garlic and mushrooms. Sauté until the mushrooms have developed colour and are cooked all the way through. This will take about five minutes.

  3. Sprinkle the vegetables with some salt and then add the rice. Mix the rice in with the vegetables for two minutes.

  4. Add the stock and Italian spice mix if you’re using it. When the stock begins to boil, lower the heat to medium and cover it with a lid. Allow to cook for about 20 minutes or until all the stock is absorbed into the rice.

  5. Add the parsley and half the almonds and mix through. Taste for seasoning and add more salt if required.

  6. Pour the rice into a large serving bowl and sprinkle over the goji berries and remainder of the almonds.


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