Wild rice with mushrooms and thyme


Preparation info

  • Serves


    • Difficulty


Appears in

A Cook’s Year in a Welsh Farmhouse

A Cook’s Year in a Welsh Farmhouse

By Elisabeth Luard

Published 2011

  • About

Wild rice is not rice at all, but a grass seed native to the Americas. It has a nutty taste with a touch of liquorice, which underlines the aniseed flavour of some of the wild fungi in this recipe. If your haul is not sufficient and you make up the shortfall with cultivated mushrooms, include a pinch of aniseed and a handful of pine nuts for the resiny flavour.