INGREDIENTS (for 5 people)
- 1 bunch of chopped spring onions
- 300g mushrooms, chopped in large pieces
- ca. 1.8l chicken stock
- 250g Bali Wild Rice
- 250ml heavy cream
- 1 bunch of parsley
- flour, pepper, salt, nutmeg
- 3-4 tbsp. butter
- Wild Rice
DIRECTIONS
Cook the wild rice in chicken stock for 20 minutes. Melt the butter in a deep pan, fry the onions until they become translucent and add the mushrooms. Add approximately 3 tablespoons of flour and mix well. Slowly, add the chicken stock and the boiled wild rice. Add heavy cream, water (if needed) and let the mixture simmer for about 10 minutes. Sprinkle some pepper, salt and nutmeg. Serve with chopped parsley.
