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Black and basmati rice salad with wild mushrooms

The season has changed so new fresh ingredients are ready to be harvested. Capture the essence of autumn with this black and basmati rice salad with tasty wild mushrooms. September to November is the perfect time to head to your local farmer’s market to pick up an array of rich wild mushrooms.

Here’s how you can prepare this delicious dish yourself:

Ingredients

100g basmati rice
100g black rice
2 tbsp rapeseed oil
2 tbsp unsalted butter
2 garlic cloves, finely chopped
350g wild mushroom selection, roughly sliced
Vegetable oil
1 red onion, very thinly sliced into rings
Small bunch of dill, chopped
Small bunch of parsley, chopped
Small handful of rocket leaves
100g cashew nuts, toasted
1 lemon, zest and juice
Salt and pepper

Method

Place the black rice in a solid steam container and add enough boiling water to cover by 1cm extra above.
Slide the container into the Miele freestanding steam oven and steam for 25 minutes at 100°C.
When the time has elapsed, place the basmati rice in another solid steam container, cover with boiling water once again, and steam alongside the black rice for 13 minutes at 100°C.
In the meantime, heat up the rapeseed oil, butter and garlic in a frying pan and when the garlic is golden, add the wild mushrooms and fry very quickly to retain some of the bite.
Heat up the vegetable oil in a medium sized saucepan and when the oil reaches 180°C (you can use a thermometer for this), deep fry the onion rings for 1 minute or until golden and crispy. Drain on kitchen paper.
To serve, mix the rice with the mushrooms, lemon zest and juice, herbs and cashew nuts, then top with the crispy onions.

This recipe is created by Miele. To see more recipes by Miele click here.

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