Summer Vegetables with Wild Rice
Ingredients
- 1 ¼ cups wild rice
- 1 zucchini
- 2 shallots
- Ripe tomatoes
- Pine nuts
- ½ cup champignon mushrooms
- Cipollini (if available)
- 2 cups milk cream
- Ground mustard seed
- ¼ cup butter
- ½ cup Bertozzi Freshly Grated
- Salt and pepper
Preparation
- Boil the wild rice in salted water for about 40 minutes.
- Sauté the vegetables in butter and a pinch of salt and pepper.
- Drain the rice and pour it into the frying pan with the vegetables.
- Add the pine nuts.
- Prepare a sauce by slowly heating the milk cream, and the Bertozzi Freshly Grated.
- Season with salt, pepper and ground mustard seed to taste.
- Arrange the rice on a platter and accompany with the sauce.
