| Prep: 15 mins | Cook: 45 mins | Difficulty: Moderate | Serves: 6 |
| kcal | fat | saturates | carbs |
| 350 | 16g | 3g | 44g |
| sugars | fibre | protein | salt |
| 8g | 6g | 10g | 1.2g |
Whenever I prepare the Manchurian Wild Rice Mushroom Risotto, I can’t help but be transported back to cozy family dinners with my daughters, Erin and Samantha. Although my roots are deeply planted in the seafood-rich culture of New England, this rather unconventional vegetable-based dish holds a cherished place in our family repertoire. The combination of earthy mushrooms, the hearty texture of wild rice, and the unexpected sweetness of dried apricots and cranberries create a harmony in every bite that’s both wholesome and delightful.
The Magic of Ingredients
One of the extraordinary aspects of the Manchurian Wild Rice Mushroom Risotto is its nutrient-packed profile. Wild rice is a fantastic source of fiber and protein, keeping you full and satisfied for longer periods. Cremini and shiitake mushrooms not only add robust flavor but are also packed with antioxidants and vitamins, particularly Vitamin D. When it all comes together, you get a meal that’s not only indulgent but also highly nutritious.
Adding to its health benefits, this risotto also features colorful bell peppers and fresh peas, boosting your intake of vitamins A and C, along with vital minerals and phytonutrients. The presence of dried fruits like apricots and cranberries introduces additional layers of immunity-boosting properties. It’s these subtle yet powerful details that make this dish delightful in both taste and nutritional value.
A Flexible Delight
This recipe bears a wonderful resemblance to other beloved risotto dishes, such as Butternut Squash Risotto and Spring Vegetable Risotto, which are similarly nourishing and inventive. However, the Manchurian Wild Rice Mushroom Risotto stands out with its combination of wild rice and medley of vibrant ingredients, making it a unique vegetarian dish. It is equally at home as a standalone main course or as a hearty side dish complementing a grilled seafood entrée or a homemade vegan casserole.
In its essence, this recipe is a love letter to versatile cooking and thoughtful pairing. It allows for so many possibilities, like substituting the wild rice with quinoa or farro, or even incorporating other seasonal vegetables that you might have on hand. Serving this risotto with a crisp green salad and a glass of chilled white wine can turn a simple meal into a dining experience. For more tips on perfectly pairing your dishes, check out some expert advice from [Food & Wine Magazine](https://www.foodandwine.com/).
But beyond all the technicalities and health benefits, what I eternally treasure about the Manchurian Wild Rice Mushroom Risotto is how it brings my family together, filling our home with delightful aromas, warm smiles, and cherished moments.
What You’ll Need
- 2 cups wild rice
- 6 cups vegetable broth
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 2 cups cremini mushrooms, sliced
- 1 cup shiitake mushrooms, sliced
- 1 cup fresh or frozen peas
- 1 red bell pepper, diced
- 1 orange bell pepper, diced
- 1/2 cup grated Parmesan cheese
- 2 tablespoons fresh parsley, chopped
- Salt and pepper to taste
- 1 cup dried apricots, chopped
- 1/2 cup cranberries, dried
- 1/4 cup sliced almonds, toasted
- 1 tablespoon lemon zest
- Juice of 1 lemon
Method
Step One
Rinse the wild rice under cold water. In a large pot, bring the vegetable broth to a boil. Add the wild rice, reduce the heat, and let it simmer for about 45-50 minutes, or until the rice is tender. Drain any excess liquid and set the cooked rice aside.
Step Two
In a large skillet, heat the olive oil over medium heat. Add the finely chopped onion and cook until it becomes translucent, about 4-5 minutes. Add the minced garlic and cook for an additional 1-2 minutes, stirring frequently.
Step Three
Add the sliced cremini and shiitake mushrooms to the skillet. Cook for about 7-10 minutes, or until the mushrooms are tender and have released their moisture. Stir occasionally to ensure even cooking.
Step Four
Stir in the diced red and orange bell peppers. Cook for another 3-4 minutes, until the peppers are tender. Add the fresh or frozen peas and cook for 2 more minutes, mixing everything well.
Step Five
Add the cooked wild rice to the skillet with the vegetables. Mix well to combine all the ingredients. Stir in the grated Parmesan cheese, chopped fresh parsley, and season with salt and pepper to taste.
Step Six
Incorporate the chopped dried apricots, dried cranberries, and toasted sliced almonds into the risotto. Add the lemon zest and the juice of 1 lemon. Stir gently to combine, heating everything through for an additional 2 minutes.
Step Seven
Serve the Manchurian Wild Rice Mushroom Risotto hot, garnished with additional parsley and a sprinkle of sliced almonds if desired. Enjoy!
