Summary

Ingredients

• 125 g wild rice
• 300 g mushrooms, brown
• 1 bunch chives
• 50 g bacon cubes
• 0.5 ½ pack cream cheese
• 1 shallot (s)
• vegetable broth, instant
• white wine
• Dill, fresh
• some oil
• salt and pepper

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Instructions

1. First cook the wild rice in 1 liter of lightly salted water over low heat for about 20-25 minutes without a lid. Drain the finished rice in a colander.
2. While the wild rice is simmering, fry the finely chopped shallot in a pan in a little olive oil. Add the bacon cubes and heat for about 5 minutes, stirring occasionally. Wash the mushrooms, shorten the stem and cut the mushrooms into small pieces. Then add these to the pan and fry for 5 - 10 minutes. Deglaze with white wine and water, stir in some vegetable stock powder and Add the dill, salt and pepper. Simmer the mushrooms for 15 minutes. Add the cream cheese and bring to the boil, stirring slowly, until a creamy sauce is formed.
3. Cut the chives into small pieces and add to the mushroom sauce except for a handful.
4. Arrange the rice on plates, pour the mushroom sauce over it and garnish with the remaining chives.