Creamy Mushroom Spinach Ragout with Basmati & Wild Rice

Ingredients

• Salt
• 250 g ORYZA (Basmati & Wild Rice)
• 0.25 tsp turmeric powder
• 800 g mixed mushrooms (chanterelles, king oyster, button mushrooms)
• 1 handful sage leaves (5 g)
• 1 Shallot
• 100 g fresh spinach
• 2 tbsp olive oil
• 250 ml cooking cream
• 2 tbsp goat fresh cheese (40 g; 45% fat in the product)
• Pepper
• 1 tbsp dried cranberries (15 g)
• 2 tbsp toasted pine nuts (30 g)

Instructions

1. 1.

   Bring 1 l of salted water to a boil. Add ORYZA basmati & wild rice and turmeric, stir once, then simmer on low heat covered for 16–18 minutes. Remove from heat and let stand covered.

2. 2.

   Meanwhile clean the mushrooms and cut into cubes or halve small ones. Wash sage, shake dry, and chop. Peel the shallot and slice into strips. Rinse spinach, wash, spin dry, and trim if necessary.

3. 3.

   Heat oil in a pot. Sauté the shallot over medium heat for 3 minutes. Add mushrooms and sage and sauté for another 5 minutes. Then add spinach, cooking cream, and fresh cheese; cover and simmer for 5 minutes until the spinach wilts. Season with salt and pepper.

4. 4.

   Coarsely chop cranberries. Plate rice topped with mushroom ragout on four dishes. Sprinkle with cranberries and pine nuts before serving.