• 1 cup wild rice (mixture)
  • vegetable broth (to taste)
  • 1/2 cup white wine
  • 3 tablespoons oil
  • 1 onion
  • 1 garlic clove
  • 1 leek
  • 1 zucchini (coarsely grated and not peeled)
  • 1 carrot (coarsely grated)
  • 100 grams fresh mushrooms (laminated)
  • 2 tablespoons grated parmesan
  • 1 bunch parsley (and chopped coriander)
  • 50 grams flaked almonds


  1. In a pan, prepare the vegetable broth and keep it warm.
  2. In another large pan, heat the olive oil with the chopped onion, chopped garlic and the sliced leeks, leaving it to braise for about 5 minutes.
  3. Then add the grated zucchini, the carrot and the mushrooms, involving.
  4. Add the rice and let it fry.
  5. Add the wine and stir until the alcohol evaporates.
  6. When the mixture is almost dry, add vegetable broth.
  7. Always stir the rice and go adding broth until the rice is cooked and all the broth is absorbed.
  8. Remove the heat and add the grated parmesan and time involved.
  9. Sprinkle with parsley and coriander and sprinkle with almonds.
  10. Serve immediately.
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