Place water and porcini mushrooms in a small saucepan and bring to the boil. Add the wild rice then reduce heat to low and simmer, covered for 30 minutes or until the rice is tender. Transfer the rice to a flat tray and refrigerate for 10 minutes to cool.
In the meantime, preheat the oven to 180℃ and line a baking tray with baking paper.
Place the mushrooms on the prepared tray. Drizzle with olive oil and caramelised balsamic vinegar and toss to coat. Place in the oven to cook for 10 minutes. Remove from the oven and toss again to coat the mushrooms in the pan juices.
4. Once the rice has cooled, add the rocket, spanish onion, and grapes to a large serving bowl with the rice and gently toss to combine. Top with the balsamic mushrooms, hazelnuts and goats cheese.
Ingredients
Directions
Place water and porcini mushrooms in a small saucepan and bring to the boil. Add the wild rice then reduce heat to low and simmer, covered for 30 minutes or until the rice is tender. Transfer the rice to a flat tray and refrigerate for 10 minutes to cool.
In the meantime, preheat the oven to 180℃ and line a baking tray with baking paper.
Place the mushrooms on the prepared tray. Drizzle with olive oil and caramelised balsamic vinegar and toss to coat. Place in the oven to cook for 10 minutes. Remove from the oven and toss again to coat the mushrooms in the pan juices.
4. Once the rice has cooled, add the rocket, spanish onion, and grapes to a large serving bowl with the rice and gently toss to combine. Top with the balsamic mushrooms, hazelnuts and goats cheese.