Wild Rice with Vegetables and Parmigiano-Reggiano Cheese
Difficoltà
Media
Stagionatura
24 mesi
- 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
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.
