In this recipe, the Chorizo provides a little heat (depending on what kind you choose to use) and the tomatoes a hint of sweetness. The Parmesan cheese allows the molded shape to stay together on the plate. If you can’t find fresh chanterelles, use a mix of any other fresh mushroom you like. A delicious, quick and easy dish! May also be served as an accompanying dish for very hungry guests, goes well with baked, fresh salmon.
Serve as part of a menu together with
Starter: Smoked Salmon Salad with Lime
Dessert: Chilled Strawberry Coconut Dessert Soup
Serves 4
300 ml Wild Rice
300 ml white wine
350 ml chicken broth
½ leek, finely sliced
400 g fresh chanterelles (or any other mixed mushrooms such as Chestnut mushrooms, Portobello mushrooms…)
150 g Chorizo, diced
5 sundried, marinated tomatoes, cut into fine strips
250 g fresh baby leaf spinach, shredded
4-5 tbsp Parmesan cheese, grated
Salt and black pepper
Olive oil for frying
- Boil the rice a few minutes shorter than the time indicated on the package.
- In the oil, sauté leek and mushrooms on low to medium heat until most of the water has evaporated.
- Stir in the chorizo and the sundried tomatoes. Sauté until hot.
- Add the spinach, stir until wilted.
- Take off heat and add the cheese.
- Add the rice and mix well.
- Season with some salt, if needed.
- To serve; use a small bowl covered with cling film. Press the rice firmly into the bowl. Turn out onto a plate (put the plate on top of the bowl and then turn over), remove the bowl and cling film and sprinkle some black pepper on top and over the plate.