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  • 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


  • 1.

    Cook the red rice for about 30 minutes and the wild rice for about 40 minutes (double the water to dry measurement).

  • 2.

    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.

  • 3.

    Add the courgette, carrot and mushrooms and cook for another few minutes

  • 4.

    Add the remaining rice and stir, making sure it is coated with the oil and butter (add a little extra if necessary)

  • 5.

    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.

  • 6.

    Keep stirring and add the stock until the rice is cooked and all the stock has been absorbed – about 30 minutes

  • 7.

    Add the red and wild rice and with it another spoonful of oil

  • 8.

    Add the parmesan and stir through

  • 9.

    Add the chopped parsley and coriander and stir through

  • 10.

    Spoon the mixture into a greased terrine and allow to cool

  • 11.

    Mix the dressing ingredients together

  • 12.

    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

  • 13.

    Serves about 6 as a side dish

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