Wild rice risotto terrine
Serves 6
Ingredients
- 125g red camargue rice
- 125g wild rice
- olive oil
- small knob of butter
- 2 shallots, finely chopped
- 2 cloves of garlic – peeled and chopped
- 2 leeks – white part only – chopped
- 2 courgettes – coarsely grated
- 2 carrots – coarsely grated
- 350g wild mushrooms roughly torn and chopped (save some back for serving)
- 500g brown rice
- 175ml of white wine
- 1 litre warm chicken stock
- 50g parmesan, grated
- large handful of chopped parsley
- large handful of chopped coriander
For the dressing
- extra virgin olive oil
- juice of 1 lemon
- bunch of parsley, and bunch of basil finely chopped
Method
- Cook the red rice for about 30 minutes and the wild rice for about 40 minutes (double the water to dry measurement).
- In a big pan, heat some olive oil and the knob of butter and gently sweat the shallots, garlic and leeks for a few minutes.
- Add the courgette, carrot and mushrooms and cook for another few minutes
- Add the remaining rice and stir, making sure it is coated with the oil and butter (add a little extra if necessary)
- Pour in the white wine and when it has been absorbed start adding a little of the warm stock and stir until it has been absorbed by the rice.
- Keep stirring and add the stock until the rice is cooked and all the stock has been absorbed – about 30 minutes
- Add the red and wild rice and with it another spoonful of oil
- Add the parmesan and stir through
- Add the chopped parsley and coriander and stir through
- Spoon the mixture into a greased terrine and allow to cool
- Mix the dressing ingredients together
- Turn out onto a serving plate, top with the remaining mushrooms and a handful of small freshly picked basil leaves and drizzle with the dressing
- Serves about 6 as a side dish
No Rating
