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Preparation: 45 minutes 4 servings Ingredients 300 g wild rice 50 g courgettes 25 g shallots 200 g ripe tomatoes 10 g pine nuts 100 g champignon mushrooms some tender baby onions 250 g milk cream 50 g mustard grains 50 g butter 100 g Parmigiano-Reggiano cheese salt and pepper Preparation Boil the wild rice in salted water for about 40 minutes. Sauté the vegetables in butter and a pinch of salt and pepper. Drain the rice and pour it into the frying pan with the vegetables and add the pine nuts. Prepare a sauce by slowly heating the milk cream, the mustard grains and the freshly grated Parmigiano-Reggiano cheese. Salt and pepper. Arrange the rice on a platter and accompany with the sauce. |
