WILD RICE WITH MUSHROOMS

• 200g wild rice with Bonnet 
• 1 liter of water 
• 1 cube of vegetables 
• 2 tbsp olive oil 
• 100g portobello mushrooms 
• 8 baby carrots 
• 1 onion 
• 1 clove garlic 
• 50g soy sauce 
• 2 spring onions 
• pepper 
• 1 tbsp sesame seeds, for serving 

INSTRUCTIONS

Put the rice, water and cubed vegetables in a saucepan over medium heat. Simmer for 40 minutes until the rice is soft. Strain and leave to cool get cold Heat the olive oil in a wok. Cut the mushrooms into thin slices and saute for 1-2 minutes until soft. Add the whole carrots. Finely chop the onion and cut the garlic into thin slices. Put them in the wok with the mushrooms and saute for 2-3'. Deglaze with the soy sauce, add the wild rice and mix with a wooden spoon. Chop the green onions and mix them in as well. Remove from heat and serve with pepper and sesame seeds.