Warm rice salad with mushrooms

Name: Warm rice salad with mushrooms
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: Roma rice 1 ½ cup; Chanterelle mushrooms (chanterelle) 3 ½ cups; Leeks 1; Spinach 10 cups; Pumpkin seeds to taste; Flax seed to taste; Sesame seeds to taste; Fine salt to taste; Extra virgin olive oil to taste

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Gluten Free
Lactose Free
Vegetarian
Vegan

Difficulty: Easy
Prep time: 15 min
Cook time: 15 min
Serving: 4

PRESENTATION

Warm rice salad with mushrooms, you know, really brings the heart of Northern Italian cooking right to your table. It's this awesome blend, merging the creamy vibes of a classic risotto ai funghi with the bright flavors of an insalata di riso. So, basically, you get a warm rice salad and a mushroom rice salad in one. Pretty cool, right? Fresh finferli, those small golden chanterelles, really infuse the dish with an earthy aroma and a nice tender bite. And perfectly seasonal from the Italian woods. And in places like Piemonte and Lombardia, they really appreciate these mushrooms. Think classics like funghi trifolati or risotto giallo ai finferli. And the mushrooms? They get a quick sauté—keeping them moist and super flavorful. Blends perfectly with the rice, creating a cozy dish that feels rustic yet fresh.

And listen, what sets this apart from your average warm mushroom salad or mushroom and rice dish is the crunch from mixed seeds. That little pop? Makes every bite interesting. It's like a modern twist that folks in Northern Italy might enjoy when adding a contemporary flair to a traditional meal.

The rice is cooked just right—not too soft, not too sticky. It is a bit golden and chewy, kinda like a cross between risotto and a wild rice salad. The flavors are mellow yet rich, with nutty seeds and tangy mushrooms playing off each other in a super, super easygoing way. For real.

Perfect for when you crave something cozy but still light. It's a recipe that values seasonal flavors and balanced pairings. Picture it as a healthy rice salad with a homemade Northern Italian touch—offering just the right balance for any night of the week. Here's the deal: this dish has simplicity and elegance—making it a staple for anyone who loves exploring the comforting tastes of Italian home cooking.

How to prepare Warm rice salad with mushrooms

To prepare the warm rice salad with mushrooms, first boil the rice in plenty of salted boiling water, cooking it one minute less than the instructions on the package indicate 1. Drain it 2 and let it cool slightly. Clean the leeks by cutting the base, removing the green leaves, and the first layer of skin 3.

Slice them thinly 4. Sauté the leeks in a hot pan greased with oil for about 5 minutes 5, then add the spinach 6, season with salt, and continue cooking for another two minutes.

Turn off the heat and set aside 7. Clean the mushrooms from the soil with damp paper 8, cut the larger ones in half 9.

Try to get mushrooms of the same size 10. Cook the mushrooms in a hot pan greased with oil for about 5 minutes 11, season with salt and set aside 12.

Combine in a bowl the rice, mushrooms 13, spinach, and leeks, adding pumpkin seeds 14, flaxseeds, and black sesame seeds 15.

Dress with a little oil 16, mix 17, and serve the warm rice salad with mushrooms 18.

Storage

Store in the refrigerator for up to two days in an airtight container.

We do not recommend freezing.

Tip

Do not throw away the green leek leaves, you can use them to make a broth. Instead of the proposed seed mix, you can also use other types of seeds or nuts, such as walnuts and hazelnuts.

For the translation of some texts, artificial intelligence tools may have been used.

Warm rice salad with mushrooms

PRESENTATION

How to prepare Warm rice salad with mushrooms

Storage

Tip

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