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Mixed Rice with Wild Mushrooms

Preparation time: 20 minutes

Cooking time: 50 minutes

Rest time: 30 minutes

Yield: 6 portions


A recipe to enjoy with good company around the table, this is a wild mushroom mixed rice perfect for cooler weather. Our virgin toasted sesame oil is the finishing touch that makes this a particularly tasty meal!



  • 1 ½ cups of broth (chicken or vegetable)
  • 30 g dried porcini mushrooms, rinsed under cold water
  • 1 ¼ cups of wild and long brown rice mix
  • 1 tsp. fine grey sea salt
  • 1 bay leaf
  • 3 tbsp. virgin toasted sesame oil
  • ¾ cup onion, minced
  • ½ cup carrots, diced
  • 10-12 button mushrooms
  • 2 cloves garlic, minced
  • ¾ tsp. oregano
  • ½ tsp. thyme


  1. In a saucepan, pour the broth. Bring to a boil and remove from heat. Add porcini mushrooms and let stand until rehydrated, about 30 minutes.
  2. Drain and reserve the broth. Mince porcini mushrooms.
  3. Bring 2 ½ cups of water to a boil. Add rice, salt and bay leaf.
  4. Reduce heat to medium and cook for 45 minutes.
  5. Remove the bay leaf.
  6. In another saucepan, over medium heat, sauté onions, carrots, garlic, porcini mushrooms, oregano and thyme in oil for 5 minutes. Add sliced mushrooms and cook for another 5 minutes.
  7. Finally, add the rice, a little of the broth and cook over low heat for 10 minutes.
  8. Season to taste.
  9. Enjoy!
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