Written by Lydia in Gluten Free

This is one of my favourite Sophie Dahl recipes and is always a great hit at a dinner party for vegetarians and meat-eaters alike. I have made it my own slightly by playing around with the different rices and mushrooms, it’s one you can have fun with!


Serves 6

80g cooked wild rice
Olive oil
2 shallots, finely chopped or 1 onion, finely chopped
1 clove of garlic, peeled and crushed
1 leek, chopped
1 courgette, coarsely grated
1 carrot, coarsely grated
100g of finely sliced wild mushrooms (or any mushrooms you like, you can do a mixture, I quite like using porcini and chestnut to add into the mix too)
150g brown rice
150g red rice
100g arborio rice
1.5 litres of warm vegetable stock
A slug of white wine
A handful of fresh, chopped parsley
50g toasted, flaked almonds
A generous handful of grated pecorino cheese


1. First, cook the wild rice as directed (double the water to the dry measurement and cook in salted water for 40 minutes). Drain.

2. In a big pan, heat 2 tablespoons of the olive oil and gently sweat the shallots, garlic and leek for about 4 minutes or so.  Add the courgette, carrot and mushrooms and cook for another few minutes. Add the arborio rice and coat with the oil until it becomes translucent.  Add the brown and red rice and stir, making sure it is coated with the oil (add a little extra oil if necessary).

3. Pour in a little of the warm stock and stir until it has been absorbed by the rice. Give it a quick slug of wine. Keep stirring and keep adding stock until the rice is cooked and all the stock has been absorbed – about 35 minutes.

4. Add the wild rice and with it another spoonful of olive oil. Add the chopped parsley and coriander and the almonds.  Add in the Pecorino cheese. Season to taste. Give one last stir and serve.



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