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.