Wild Rice with Vegetables and Parmigiano Reggiano Cheese

  • Difficoltà

    Medium

  • Stagionatura

    24 months

  • 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.