Winter Wild Rice


Wild rice, butternut squash, chestnuts, hydnum mushrooms, and a subtle apple taste. This is the best of winter on a plate.


Cook your rice of preference according to the specific variety instructions. I have used wild rice from a Greek farm which I simmered in salted water for 50 minutes. For the following quantities, I used 200 gr, enough for 4 large portions combined with the vegetables.


In the meantime, in a smoking hot non-stick pan sear:

  • Hydnum mushrooms, picked apart by hand in bite size pieces, 2 cups (or any other variety of course)

When lightly coloured, remove somewhere, and oil the pan, turning the heat to medium. Add:

  • Onion, 1 small piece in small cubes

  • Garlic, finely cut, 2 cloves

let them sizzle in the hot oil for a few seconds, and add:

  • Shaoxing Wine, 2 tbsp

followed by:

  • Butternut Squash, half of the top of a small one, peeled and cut very finely in 2 * 2 cm pieces

  • Apple Juice (bought), enough to cover the vegetables.

Put a lid on, and turn heat down to maintain a steady simmer. Cook for about 10 minutes until the squash has softened. Remove lid, turn heat up a bit and add:

  • Chestnuts, pre-boiled and roughly chopped, 2 cups

  • Raisins, 1/2 cup

  • The mushrooms

  • The rice

  • Smoked Paprika, 1 tsp

  • Salt

Stir everything together, taste and adjust seasoning. Leave for a couple of minutes to evaporate the liquid, and take off heat.


Garnish with:

  • Extra Virgin Olive Oil

  • Thyme leaves